Friday, July 14, 2006

Fine, fine...

So we love balsamic vinegar around here, even Mr. Personality. The thing I like most about this recipe is that it is easy and quick. It is easily altered to be more or less "saucy" and I tend to cut down on the onion a bit, using sweet red onions.


2 tablespoons olive oil
1 cup finely chopped onion
2 large garlic cloves, minced
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons balsamic vinegar or 1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
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.

Serves 4.
Bon Appétit

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