| Chicken with Balsamic Vinegar | |
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| prep time: 00:02 cook time: 00:15 serves: 4 - 6 cost: $5.00 |
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This is a variation on a recipe from Michele Urvater's Monday-to-Friday cookbook. The cookbook contains some nice fast recipes, and Jim is especially fond of the ones for sautˇed chicken breasts, of which there are at least eight. Urvater's recipe is called Chicken Breasts New York Style; and I suppose we could have called this recipe Chicken Breasts Western New York Style. But we were not so lame. |
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| 3-4 T olive oil 1 to 1.5 lb boneless chicken breasts 2 cloves garlic, chopped 1/4 c balsamic vinegar 1/2 c water 1/4 c sun-dried tomatoes, chopped 1/2 c walnuts salt black and red pepper 1/4 c fresh basil leaves, chopped 1 T butter (optional) |
Heat olive oil over high heat until hot; reduce to medium-high and saute chicken without stirring it around 3-4 minutes per side. It's done when you cut through and the inside isn't pink. Set aside. In the same pan, on medium heat, add the garlic, then quickly add the vinegar and the other ingredients, except for the basil. Cook them until the vinegar has evaporated a little. Add the chicken back in, cooking briefly on each side, sloshing the sauce over it. Adjust seasoning, remove from heat, add basil (and optional butter). |