Saturday, September 10, 2011

Sage-Rosemary Chicken Breast on a Balsamic Reduction

This is a delicious recipe and all mine.  My family loves this one. I think you will too. 

Sage-Rosemary Chicken Breast on a Balsamic Reduction
  • 2 boneless chicken breasts
  • 1 teaspoon rosemary
  • 1 teaspoon dry sage
  • ½ teaspoon oregano
  • ½ yellow onion, thinly sliced
  • 2 tablespoons of Extra Virgin Olive Oil
  • 4 oz tomatoes italian style*
  • 1/2 cup balsamic vinegar
  • salt and pepper
  1. Marinate the chicken with the rosemary, sage, oregano, salt and pepper, preferably overnight.
  2. Butterfly the chicken breasts for even cooking; then, if you desire, cut it in half. 
  3. In a large skillet, cook the chicken in the olive oil over medium heat until golden brown, add the onions and let it cook until slightly brown.  
  4. Add the balsamic vinegar, reduce the heat to medium-low and simmer until the vinegar has reduced to 1/4 cup.  
  5. Add the tomatoes and cook approximately 5 minutes more.  Serve. 
Buon Appetito!

*In the market you can purchase a Can of Italian Style diced tomatoes.  


Veronica Cervera said...

Uy, la próxima vez que haga pollo vengo para acá a buscar esta receta. Creo que a mi también me va a encantar.

Niki Palomino said...

Me dejas saber que te pareces ;)