Balsamic Glazed Chicken Breast

One thing you will notice is that I love chicken, and most of my recipes will be some form of chicken. I will try to experiment with other foods too though. What attracted me to this recipe was the Balsamic Glaze- I love Balsamic! While making this dinner I learned one important thing, have everything ready before you start cooking! While the chicken was in the skillet cooking I was running around like a crazy woman opening a new wine bottle ( red wine is in this recipe!), washing veggies, slicing onions, peeling garlic....Yes so next time everything will be washed, cut, sliced and ready BEFORE I start! I added oregano, thyme, and a few other spices to the recipe because it didn't taste flavorful enough for me....Overall, it turned out good, not great..just good. I made a side of grilled veggies with a lil olive oil and feta cheese(I'm like a kid I need cheese on my veggies to enjoy them!).

Ingredients

• 3 tablespoons vegetable oil
• 1 stick butter
• 12 (6-ounce) boneless skinless chicken breasts
• 1 Spanish onion, thinly sliced
• 4 cloves garlic, chopped
• 2 pints cherry tomatoes, quartered
• 6 tablespoons balsamic vinegar
• 2 cups red wine
• 2 teaspoons salt
• Freshly ground black pepper
• 3 tablespoons parsley, chopped for garnish

Directions

Preheat the oven to 350 degrees F.

Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.