Friday, February 10, 2012

Balsamic chicken

12 ounces chicken breast/tenders (If you use chicken breast, you may need to pound them flat, the tenders are fine as they are, I took them straight from the package into the pan)
1 + 2 tsp coconut oil
1/2 a small red onion, chopped
2 cloves garlic, minced
1/2 cup reduced sodium chicken broth
3 Tbsp balsamic vinegar
1/4 teaspoon dried thyme
salt & pepper

Heat 1 tsp coconut oil (is everyone ok with Rachael Ray slang?) in a large skillet, cook chicken breasts about 5 minutes on each side. Remove chicken from pan.
Add 2 tsp coconut oil and red onion to the skillet and saute for 5 minutes or until onion is soft and semi-translucent.
Add chicken broth, balsamic vinegar and dried thyme-cook until the liquid reduces by a third. Add the chicken back to the pan and heat through.
Season with salt and pepper to taste. Serve.

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