3 hours ago
Thursday, February 25, 2010
This simple chicken dish has been in my weeknight repertoire (do I have a repertoire?) since I was a newlywed and was learning to cook.
It is the easiest pan sauce to make. It's great over sauteed spinach, over pasta or just on its own with some grilled asparagus bundles.
4 boneless chicken breasts, pounded thin
flour, salt and pepper for dredging
3/4 cup of chicken stock
1/3 cup of balsamic vinegar
3 minced garlic cloves
1 bay leaf
1 tsp of dried thyme
1 Tbsp butter for swirling in at the end
Season flour w/ salt and pepper and dredge the chicken breasts, shaking off the excess flour.
Brown in a large heavy skillet until golden, about 4 minutes each side.
To the pan add the minced garlic and cook 1 minute until fragrant.
Add the stock, vinegar, bay leaf and thyme to the pan.
Simmer the sauce with the chicken for 10 minutes with the lid on.
The sauce will reduce and become nice and thick.
Swirl in the butter for some added richness at the very end.
For the grilled asparagus:
Cut off woody stems of the spears and toss w/ kosher salt and olive oil.
Roast at 400F for 15-20 minutes.
I tied them with my roasted peppers to add some color to the plate.
Easy and delicious!