Pollo al pomodoro e basilico

Ingredienti

• 1/3 cup balsamic vinegar
• 2 large boneless skinless chicken breasts
• 1 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 teaspoon freshly ground black pepper
• 1 pint cherry or grape tomatoes (halved)
• 2 cloves garlic (peeled and minced)
• 1 medium onion (chopped)
• 4 large leaves basil (sliced)

Preparazione

1. 1

   Pour the balsamic vinegar into a small pot and place over medium-high heat. Reduce until the vinegar reaches the consistency of syrup.

2. 2

   Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper.

3. 3

   Heat the oil in a cast iron or other skillet over medium-high heat until nearly smoking. Add the chicken pieces in a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove.

4. 4

   Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and sauté for 2 minutes.

5. 5

   Arrange the chicken pieces on a serving platter. Top with the tomato and onion mixture. Drizzle the balsamic reduction over the top and garnish with fresh basil.