This time of year we get so busy with decorating, shopping, wrapping presents, baking, sending cards, attending gatherings. At times it can seem overwhelming. When I get too stressed, I love making this simple recipe and enjoying a quiet supper with my husband. We like serving this dish with mashed potatoes and a green vegetable or a salad.
If you get to feeling overwhelmed this time of year, slow down and savor Chicken Breasts with a Balsamic Tomato Sauce.
Wishing you all a very Merry Christmas and a Happy Hanukkah!
Chicken Breasts with a Balsamic Tomato Sauce
Serves 2
Some chicken breasts these days are quite thick and are difficult to thoroughly cook when seared or fried. If you purchase breasts that are thick, it is best to finish them in the oven. Chicken breasts should be cooked to an internal temperature of 165 degrees F. If your chicken breasts reach this temperature, then don’t finish them in the oven. Start the sauce immediately.
For the chicken:
2 boneless, skinless chicken breasts
Salt for seasoning
Freshly ground black pepper for seasoning
¼ cup all-purpose flour
1 tablespoon extra virgin olive oil
1 tablespoon butter
Preheat the oven to 375 degrees F. Season chicken breasts on both sides with salt and pepper. Dredge chicken in flour and shake off any excess.
In a large sauté pan, place olive oil and butter over a medium-high heat. When oil sizzles, place chicken breasts in the pan and cook, 4 to 5 minutes per side, until golden brown. Test with a meat thermometer. Chicken should be cooked to an internal temperature of 165 degrees F. If chicken is not cooked to that temperature, place in the preheated oven until chicken reaches an internal temperature of 165 degrees F.
For the sauce:
2 tablespoons shallots, minced
1 ½ teaspoon minced garlic
2 tablespoons balsamic vinegar
¾ cup white wine
10 grape tomatoes, halved
¼ cup fresh basil, slivered
2 tablespoons butter
Remove the sauté pan from the heat. When chicken is at the proper temperature, start the sauce. Return sauté pan to a medium-high heat. Add shallots and garlic and sauté for 1 minute. Add balsamic vinegar. Using a wooden spoon, scape up any browned bits on the bottom of the pan.
Add wine and tomatoes and sauté for 2 minutes, or until the sauce is reduced by half. Remove the pan from the heat. Add basil and 2 tablespoons butter and stir constantly until combined.
To serve: Spoon sauce over the chicken breasts.
Tips on selecting chicken to pan sear: Chicken must be brought to a temperature of 40 degrees F after feather removal. The industry standard immerses chicken in a cold-water bath. When chicken is cooled using this process, it will absorb some of this liquid. Once packaged, it may purge fluid into its tray, which dilutes the flavor and results in a soggy texture. Avoid buying chicken with an excess amount of liquid in its packaging.
Another process is air chilling, which circulates chicken through purified cold air to bring it to a safe temperature. Not all air chilling is the same. Some producers will use a combination of water and cold air and seek verification from the USDA that an air-chilling process was used. Labels will indicate if chickens are 100 percent air chilled.
In addition, if you love grilled or pan-seared chicken with crispy, golden skin, air-chilled chicken is a better choice. Because no water is used in the chilling process, chicken skin remains taut and never soggy.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2024 All Rights Reserved Carol Ann Kates
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