Ingredients: |
Ingredients: ¼ cup plus 1 T Balsamic vinegar
½ T plus 1 tsp honey
2 small boneless skinless chicken breasts
½ tsp kosher salt
¼ tsp black pepper
1 T extra virgin olive oil
½ small red onion, diced
2 cloves garlic, minced
2 cups sliced tomatoes: halved cherry or grape or any tomatoes diced
dash dried thyme
2 oz part-skim mozzarella pearls or bite size mozzarella
some fresh basil leaves
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Directions: |
Directions:1. In a small saucepan, combine ½ cup of the Balsamic vinegar and 1 T of the honey. Gently simmer over medium-low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.
2. Remove from heat and set aside.
3.While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½ inch thickness. Discard the plastic, then sprinkle the chicken with some salt and pepper on both sides.
4. in a large, heavy bottomed skillet, heat 1 T of the olive oil over medium-high heat. Once the oil is hot but not smoking, add the chicken breasts top side down, being careful of the oil that might splatter. Let cook undisturbed for 4 minutes or until lightly browned.
5. Flip and cook and additional 3 minutes. Check for doneness. The chicken should reach 165º at the thickest part when tested with a thermometer.
6. If it needs additional time, flip again and continue cooking until done. Remove to a plate and cover to keep warm.
7. Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
8. Add the garlic and let cook 30 seconds, just until fragrant.
9. Add tomatoes, thyme and remaining 1 T of balsamic vinegar, 1 tsp of honey, ½ tsp salt, and ¼ tsp pepper. Increase the heat back to medium-high and cook until the tomatoes begin to soften, about 2 minutes.
10. Return the chicken to the skillet, nestling it into the tomatoes and scatter the mozzarella throughout.
11. Cover the pan and remove from the heat. Let stand for 1-2 minutes to allow the mozzarella to become soft and melty.
12. Uncover, drizzle the balsamic reduction over the top, sprinkle with fresh basil. serve warm. |
This recipe for Caprese Chicken Skillet is from