We love chicken a lot in our household. I’m always on the lookout for new ways and flavours to use with chicken. That’s the great thing about chicken; it holds up to a variety of seasoning, sauces and marinades. This is a quick dish and even though I’ve made this dish before, it has been a while so I thought it would be worth explaining the process. I was cleaning out the pantry and I had a little bit of balsamic vinegar left. I need to get more, but wanted to use it up first. And voila dinner was ready.
At times, for me, balsamic vinegar can have a slight bite to it. I tasted the sauce while I was cooking, and it was a bit too tangy for me. I added a pinch of dark brown sugar to the pan. That added bit of sweetness really balanced the sauce. It’s an optional step depending on your preference.
I served this over regular white rice with a side of chopped spinach. It was a delicious, quick and easy meal. Let me know if you decide to try it!
Ingredients for 2 Servings:
– 2 chicken breasts, sliced into strips
– 1 tsp Poultry seasoning
– Black pepper to taste
– 2 tbsp olive oil
– 1/2 medium yellow onion, sliced thinly
– 15oz can diced tomatoes
– 1/4 cup balsamic vinegar
– 1/4 chicken stock
– Pinch of dark brown sugar (optional)
- Heat heavy bottom pan over medium-high heat. Add oil and heat.
- Add sliced onion and toss in pan. Cook until browned and soft; about 8-10 minutes
- Season chicken strips with black pepper and poultry seasoning.
- Add chicken to pan with onions; stir and cook until juices run clear; about 10-12 minutes depending on the size of your strips.
- Add can of tomatoes, balsamic vinegar and chicken stock and stir into the chicken and onions.
- Let cook until mixture slow boils and bubbles. Then reduce heat to low and allow sauce to reduce; about 10 minutes.
- Serve immediately over rice and Enjoy!