Tomato, Basil, And Balsamic Chicken Recipe

INGREDIENTS

⅓ cup balsamic vinegar
2 large boneless, skinless chicken breasts
1 Tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pint cherry or grape tomatoes, halved
2 cloves garlic, peeled and minced
1 medium onion, chopped
4 large leaves basil, sliced

DIRECTIONS

1. Pour the balsamic vinegar into a small pot and place over medium-high heat. Reduce until the vinegar reaches the consistency of a syrup.
2. Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper.
3. Heat the oil in a cast iron or other skillet over medium-high heat until nearly smoking. Add the chicken pieces in a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove.
4. Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and saute for 2 minutes.
5. Arrange the chicken pieces on a serving platter. Top with the tomato and onion mixture. Drizzle the balsamic reduction over the top and garnish with fresh basil.

Source : The Wanderlust Kitchen

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