So if you like balsamic vinegar, or barbeque sauce, or heck, if you like chicken, you'll love this savory little treat!!
6 boneless, skinless chicken breasts
1 tablespoon olive oil
3 garlic cloves, chopped
1 (6 oz) can tomato paste
1 (14.5 ounce) can reduced sodium chicken broth
2/3 cup balsamic vinegar
2 tablespoons honey
4 green onions
Salt/pepper (and cayenne/chili powder if you've got a pair...) to taste
Wash and slice green onions, separating green tops from white bottoms. heat oil over medium-high heat in a large nonstick skillet. Salt and pepper chicken to taste. Add chicken to skillet and brown chicken for 1-2 minutes per side to seal in flavor. Remove chicken and keep warm. Lower heat to medium low and allow skillet to cool slightly (add more oil if needed).
Add garllic and white parts of green onion to skillet and saute for 2 minutes. Stir in tomato paste and chicken broth and mix well. Add pepper (and cayenne/chili powder if you like it ssspicy, yeah!). Increase heat to medium-high; add vinegar and honey and cook to boil. Reduct heat to low, return ckicken to skillet, cover partially and simmer about 15 minutes covered, then 15 minutes more uncovered (or until sauce thickens and chicken is no longer pink in the center). Cool 5 minutes and serve!
Great side suggestions: sauteed asparagus, brown rice.
**And don't forget a spicy shiraz or cabernet savignon. SUGGESTED: Casa Lapostolle Cabernet Savignon (Chile)
Buon appetito!
6 boneless, skinless chicken breasts
1 tablespoon olive oil
3 garlic cloves, chopped
1 (6 oz) can tomato paste
1 (14.5 ounce) can reduced sodium chicken broth
2/3 cup balsamic vinegar
2 tablespoons honey
4 green onions
Salt/pepper (and cayenne/chili powder if you've got a pair...) to taste
Wash and slice green onions, separating green tops from white bottoms. heat oil over medium-high heat in a large nonstick skillet. Salt and pepper chicken to taste. Add chicken to skillet and brown chicken for 1-2 minutes per side to seal in flavor. Remove chicken and keep warm. Lower heat to medium low and allow skillet to cool slightly (add more oil if needed).
Add garllic and white parts of green onion to skillet and saute for 2 minutes. Stir in tomato paste and chicken broth and mix well. Add pepper (and cayenne/chili powder if you like it ssspicy, yeah!). Increase heat to medium-high; add vinegar and honey and cook to boil. Reduct heat to low, return ckicken to skillet, cover partially and simmer about 15 minutes covered, then 15 minutes more uncovered (or until sauce thickens and chicken is no longer pink in the center). Cool 5 minutes and serve!
Great side suggestions: sauteed asparagus, brown rice.
**And don't forget a spicy shiraz or cabernet savignon. SUGGESTED: Casa Lapostolle Cabernet Savignon (Chile)
Buon appetito!
PHOTO: Chef B-Real (Bobby, the kid brother) after eating Balsamic BBQ Chicken.
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