Braised Balsamic Chicken with Shallots

Braised Balsamic Chicken

I am starting a new series of recipes that I made for Mother’s Day dinner! We are starting with a Braised Balsamic Chicken with Shallots – an easy to make recipe that takes your dinner into the gourmet realm! Be sure to use a good balsamic vinegar since this is your dominant flavor. By adding either diced or crushed tomatoes help create the rich looking sauce. The crushed tomatoes will thicken the sauce whereas the diced tomatoes made for a thinner sauce in texture. This chicken takes about an hour or less to cook depending upon thickness. Keeping with the kicked up theme – add my Twice-Baked Potato Casserole that you can make ahead, reheat, and serve with a few sprigs of fresh chives. This is a great recipe for special occasions — but don’t feel you need to wait to make this meal. Any time you want an easy to make dinner with a ton of fabulous flavor – give this recipe a chance. As part of this series I have a new vegetable dish that you can make portions of it ahead of time and several fun bite-size desserts. I hope everyone enjoyed Mother’s Day weekend and let me know what was on your dinner menu!

Olive Oil
2 medium shallots, diced
4 chicken breasts
Seasoned salt
Black pepper
Dried Basil
Dried Oregano

2/3 cup balsamic vinegar
1/2 cup chicken stock, low sodium
2 tbsp soy sauce, low sodium

Tomato Mixture
2 cups crushed or diced tomatoes
1 tbsp brown sugar

Add olive oil to a braising pan or other heavy cooking pan. Add shallots and cook until softened. Season the chicken with the seasoned salt, pepper, basil, and oregano. Add chicken to the pan and brown on both sides. Add the sauce and cook for about ten minutes. Add the tomato mixture and cook until done. Throughout cooking ladle the sauce onto the chicken to blend all the flavors. Serve by garnishing with fresh basil and more of the sauce.