BALSAMIC CHICKEN
This is an easy, quick dish that takes on a deep mahogany colour from the balsamic vinegar reduction.
When you reduce the vinegar like this it becomes a wonderful, slightly sweet glaze.
2 boneless chicken breast halves
1 tablespoon each of butter and olive oil
juice from half a lemon
1 tablespoon of tarragon
1/2 cup balsamic vinegar
1/4 cup feta cheese, crumbled
salt and pepper
Season chicken with salt and pepper.
Heat butter and olive oil in a heavy pan and brown on both sides until golden in colour.
Lower heat, squeeze in juice from half a lemon and cover pan. Let chicken cook through. Remove lid.
Sprinkle with tarragon and add balsamic vinegar.
Keep a close eye on the pan now and increase heat slightly to get pan bubbling. Spoon the sauce over the chicken repeatedly until the balsamic vinegar has reduced down to a thick syrup.
Don’t take it too far or you will burn it. You can always add more vinegar stirring up the mixture to mix it back in and then bubble it down again to the right consistency.
The chicken should have a wonderful, thick brown glaze on it. Remove to plates and pour any remaining sauce over the chicken. Sprinkle with feta cheese.
Serves 2