Pan sauces are such a nice (and easy) way to add a little flair to piece of chicken. Using the pan that you browned the chicken and mushrooms in adds a ton of flavor. When you deglaze the hot pan with the wine, you’re able to pull up all of those tasty bits of chicken, mushrooms and onions. Read more
Before you jump into your fall recipes I suggest you try this, what I call Summertime Chicken. To me, juicy tomatoes and fresh basil just scream summer. This recipe takes those delicious ingredients and pairs them with chicken and fresh mozzarella. It’s a surprisingly easy and flavorful dish.
1 Tbsp olive oil
1 medium onion, cut into 16 wedges
¼ cup balsamic vinegar
2 Tbsp water
1 pound plum tomatoes (cored, seeded and chopped)
1 tsp salt
½ tsp black pepper
8 oz fresh mozzarella, drained really well and cut into ½-inch dice
1 cup fresh basil leaves, chopped
8 thin cut chicken breasts
Heat a broiler or prepare an outdoor grill with medium hot coals.
In a large skillet, heat the olive oil over medium heat. Add onion wedges; sauté for 5 minutes or until slightly softened, the wedges will fall apart.
Add the balsamic vinegar and water. Bring to a simmer.
Reduce the heat to medium-low and cook until the liquid has reduced to a sauce and onion is tender, about 7 minutes.
Increase heat to medium-high. Add the tomatoes, salt and pepper; cook for 2 minutes. Remove skillet from heat and let sit for 2 to 3 minutes. Stir in mozzarella and basil.
Broil or grill chicken about 4 inches from heat source for 3 to 4 minutes per side. Place chicken on large platter. Scoop ¼ cup of topping on each chicken breast.