Braised Chicken with Fig Balsamic Vinegar Glaze

Adapted from Food and Wine’s Chicken in Red Wine Vinegar recipe (October 2006); here, I’ve made the dish lighter by using olive oil and boneless chicken breast, and omitting the crème fraiche. The fig balsamic vinegar gives this dish a fruity, tangy flavor and a rich dark color.

14 tablespoons fig balsamic vinegar

½ cup low-sodium chicken broth
1 tablespoon honey
1 tablespoon tomato paste
3 tablespoons extra virgin olive oil, divided
4 boneless, skinless chicken breast halves
salt and pepper
4 garlic cloves, thinly sliced
3 large shallots, thinly sliced
¾ cup dry white wine
chopped parsley, garnish

In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to ½ cup, about 8 minutes.

Heat 2 tablespoons of olive oil in a large, heavy skillet. Season the chicken breasts with salt and pepper; add half of them to the skillet. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with remaining breasts.

Add remaining tablespoon of olive oil to skillet. Add garlic and shallots, and cook over low heat for 5 minutes. Add the wine; boil until reduced to ¼ cup. Add the vinegar sauce and bring to a simmer.

Return the chicken to the skillet. Cover and simmer over low heat for 10 minutes; turn over and cook another 10 minutes. Transfer to serving plates and spoon sauce over.

This printable recipe is from Jeanette's Healthy Living.