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Chicken with Balsamic Vinegar
Difficulty 2/5
Preparation 10 minutes
Serves 4 people
Time 25 minutes
A classic dish from Emilian cuisine that showcases the perfect harmony between tender chicken and the rich complexity of aged balsamic vinegar. This recipe transforms simple ingredients into an elegant main course, where the sweet-sour notes of our traditional balsamic create a glossy, flavorful glaze that elevates the humble chicken to gourmet heights.
INGREDIENTS
- 4 chicken breasts, boneless and skinless
- 3 tablespoons extra virgin olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 100 ml Traditional Balsamic Vinegar of Modena
- 200 ml chicken broth
- Salt and black pepper to taste
- Fresh rosemary sprigs
- 2 tablespoons butter
RECIPE
- Season the chicken: Pat the chicken breasts dry and season both sides with salt and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown. Remove and set aside.
- Cook aromatics: In the same skillet, add sliced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Deglaze: Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
- Add broth: Pour in the chicken broth and add rosemary sprigs. Return chicken to the skillet.
- Simmer: Cover and simmer for 10-12 minutes until chicken is cooked through and the sauce has thickened.
- Finish: Remove from heat, stir in butter for a glossy finish. Serve immediately with the pan sauce.