So you have a giant bottle of balsamic vinegar in your pantry and you want to know how else to use it besides as a salad dressing? Well, you’ve come to the right place, because I use balsamic vinegar in many of my own recipes, and I thought I’d go ahead and share one with you now!
For this dish in particular, I generally add a lot of liquid in order to have somewhat of a sauce to use on rice or pasta as my side dish. But if you wish to skip out on the carbs, feel more than welcome to drain your diced tomatoes, to make a more hearty main course.
1 Whole Onion, diced
Chicken Breasts (I usually do between 2 and 4), thawed
1 Can Diced Tomatoes
2/3 Cup Balsamic Vinegar
Approx. 2 tablespoons Extra Virgin Olive Oil
1 teaspoon Oregano
1 teaspoon Rosemary
1 teaspoon Basil
1 teaspoon Italian Seasoning
Let me just start off and say that when I cook, and make up my own recipes, I never measure anything. So I went to a length to take measurements just for you guys, and if I forgot to measure out something, I’m sorry!
How to Prepare:
Step 1: Take thawed chicken breasts and cut into small pieces, equalling about 1 cubic inch and place into a mixing bowl. Coat the chicken breasts with a decent amount of garlic salt, but don’t get too carried away (this is where I didn’t measure, so use your best judgment). Set aside.
Step 2: Take your onion and dice it up into small pieces, or big ones if you prefer, it’s really up to you. I do small pieces because I think it makes the overall flavor better per bite.
Step 3: In a Saute pan, on high heat, add your 2 tablespoons of Extra Virgin Olive Oil. Once pan is hot enough, reduce to medium heat and add onions to pan. Stir onions frequently until they begin to brown. Once onions begin to brown, immediately add your diced chicken breasts to pan and begin to cook.
Step 4: Continue moving onions and chicken around in pan and make sure you are cooking all sides of the chicken evenly. Once chicken is no longer pink in any areas, move to Step 5. This usually takes around 5 to 7 minutes.
Step 5: Once chicken is no longer pink, add entire can of diced tomatoes to pan and stir. If you don’t want a sauce, drain the can of diced tomatoes first.
Step 6: Add 2/3 cup of balsamic vinegar to pan, along with the combination of all spices. Stir.
Step 7: Reduce to medium-low heat and cover for approximately 5 to 7 minutes, stirring occasionally, allowing the chicken to soak in the tomato juice and balsamic vinegar.
Step 8 (Optional): If you wish to use a pasta or rice, I generally make it ahead of time, and then add it to the pan while I have it simmering on medium-low heat, to allow rice or pasta to absorb the sauce.
Step 9: Serve!
Hopefully, some of you can try this out, and let me know what you think!
Bows and Arrows,