Chicken Breasts with Tomato Balsamic Pan Sauce
Quick sautéing a chicken breast and making a pan sauce is an easy way to put dinner on the table on any busy weeknight. Sweet and acidic tomatoes and balsamic vinegar blend so well together and deglaze your skillet so nicely that there will be very little clean up at the end of dinner too.Jump to Recipe (or scroll for photos and riveting information...)
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Chicken Breasts with Tomato Balsamic Sauce
- Prep Time: 5 m
- Cook Time: 20 m
- Total Time: 25 m
- Servings: 2
- 2 boneless skin-on chicken breasts
- salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot sliced
- 2 cloves garlic smashed
- ¼ cup balsamic vinegar
- 2 tablespoons whole-grain mustard
- 2 tablespoons honey
- 2 tablespoons brown sugar
- ½ cup chicken stock
- 1 beefsteak tomato chopped
- 1 teaspoon chopped fresh thyme plus sprigs for garnish
- Season the chicken breasts with salt and freshly ground black pepper.
Pre-heat a skillet over medium-high heat. Add the olive oil and butter sear chicken breast until nicely browned, about 6 to 8 minutes on each side. Remove chicken from the pan and cover with foil.
Add the shallots and crushed garlic to the skillet and sauté for a few minutes, until lightly browned. Add the balsamic vinegar and deglaze the pan by scraping up any brown bits on the bottom of the pan. Add the honey, brown sugar and mustard. Bring the mixture to a boil for 2 to 3 minutes, until the sauce starts to reduce and thicken. Add the chicken stock and tomatoes and gently simmer over medium heat for 5 to 10 minutes.
- Add the thyme, season to taste with salt and freshly ground black pepper and then return the chicken and any juice on the resting plate to the skillet. Turn the chicken in the sauce to coat it in the glaze and simmer for a few more minutes to re-heat the chicken. Season the sauce to taste with salt and freshly ground black pepper. Remove the chicken from the skillet and serve with the sauce poured on top. Garnish with a sprig or two of thyme.