Serves:
4
Prep time:
10 mins
Cook time:
30 mins
Ingredients:
4 skinless, boneless chicken breasts
1 onion, finely diced
2 cloves of garlic, crushed
4 tbsp balsamic vinegar
600g (1lb 5oz) cherry tomatoes, halved
2 tsp dried rosemary
175ml (6fl oz) chicken stock
20g (3⁄4oz) fresh basil leaves, chopped
Veg Portions / Serving:
2
TwoChubbyCubs Fast and Filing: 100 Delicious Slimming Recipes by James and Paul Anderson, published by Yellow Kite
Balsamic chicken is one of our go-to meals at Chubby Towers because it is ridiculously easy to prepare – and when we say prepare, really it amounts to nothing more than bumbling a few ingredients into the pan and stirring occasionally. All the best recipes are like this – there’s certainly a time for me to be mincing around the kitchen with eight pans on the go and something fabulous in the oven, but I’m a lazy, lazy man, and this recipe speaks to me.
Method:
Spray a large pan with a little oil and place it over a medium-high heat. Add the chicken and cook for 5–6 minutes each side, then remove from the pan and set aside.
Reduce the heat to medium, add the onion and garlic and cook for another 5 minutes. Add the balsamic vinegar to deglaze the pan, and cook until thickened.
Add the tomatoes, dried rosemary and stock and bring to the boil, then reduce the heat and simmer for 8–10 minutes. Put the chicken back into the pan and gently stir into the sauce.
Serve, sprinkled with the chopped basil.
