Chicken Breasts w/Balsamic Vinegar (M, TNT)
Source: Bon Appetit, Sept 1991
Serves: 6
1-1/2 tablespoons olive oil
1-1/2 cups finely chopped onion
3 large garlic cloves, minced
1-3/4 pounds boneless, skinless chicken breast halves, cut 1" pieces
3 tablespoons balsamic vinegar (or 1-1/2 tbsp. red wine vinegar)
1-1/2 teaspoons Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil, (optional)
Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes.
Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil if desired.
Poster's Note