Chef Boyce remembers his father's chicken from weekly family barbecues when he was a kid. Our take amps up flavor with a balsamic reduction and cooks it stovetop for better control over doneness.
6 (8-ounce) bone-in chicken breast halves, skinned
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon olive oil, divided
1/4 cup chopped shallots
3 garlic cloves, chopped
1 chopped seeded plum tomato
1 1/2 teaspoons tomato paste
1/2 cup fat-free, lower-sodium chicken broth
2/3 cup balsamic vinegar
1/4 cup chopped green onions
How to Make It
Preheat oven to 350°.
Sprinkle the chicken evenly with pepper and salt. Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil to pan. Add chicken, meat-side down; cook 7 minutes or until browned. Turn chicken over; cook 3 minutes. Place chicken on a jelly-roll pan. Bake at 350° for 23 minutes or until done.
Return the pan to medium-high heat. Add remaining oil, shallots, and garlic; sauté for 1 minute, stirring constantly. Add tomato and tomato paste; sauté for 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add vinegar; reduce heat to medium-low, and cook 20 minutes or until reduced to 2/3 cup, stirring occasionally. Serve sauce with chicken. Sprinkle with green onions.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cotton Row and Commerce Kitchen, Huntsville, Alabama
As stated by some other reviewers, the vinegar taste was quite overwhelming. First CL recipe I've been disappointed in and I've made a lot of them, so I can't complain. Will try again but reduce the balsamic.