GMA Recipe: Quick Balsamic Chicken

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Quick Balsamic Chicken
From GMA's Food Editor and author, Sara Moulton
Monday, March 24, 2008

After a day at the office, or running around after the kids, or both - it's not easy to whip up a healthy meal for your family. 'GMA' Food Editor Sara Moulton has come to your rescue. Her new series, "Sara's Weeknight Meals," shows how you can make fast, tasty and healthy meals from pantry staples.

The balsamic vinegar in this recipe (and you can use the regular old affordable supermarket variety,) provides a sweet and sour base and great depth of flavor to this very quick sauce. This sauce would go nicely on sautéed pork chops or a flavorful fish such as salmon or bluefish as well.

Hands-on time: 15 minutes
Total preparation time: 45 minutes

Ingredients

4 chicken breast halves with the skin but no bone (about 1 1/2 pounds)

Kosher salt and freshly milled black pepper

2 tablespoons extra virgin olive oil

1 medium onion, chopped (about 1 cup )

1 garlic clove, minced (about 1 teaspoon)

4 plum tomatoes, (about 1 pound) chopped or one 14 1/2 ounce can diced tomatoes with the liquid

1/4 cup balsamic vinegar

1 cup canned chicken broth or Chicken Stock

2 tablespoons unsalted butter

Directions

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken breasts, skin side down.

Sauté for 6 minutes or until the skin is nicely browned. Turn the chicken over and sauté for 12 to 14 minutes, or until the chicken is just cooked through. Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil.

Reduce the heat to medium; add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and cook until softened slightly, about 3 minutes.

Add the vinegar and broth and simmer for 5 minutes. Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted. Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce.

Makes 4 servings

Recipe copyright Sara Moulton, "Sara's Secrets for Weeknight Meals," Broadway Books, 2005.