Balsamic-Rosemary Chicken

This is a very simple way to serve boneless, skinless chicken breasts. It’s a snap to adapt this recipe to any amount of servings, and since it requires only about 30 minutes (including marinating) this is an easy weeknight recipe. Even a beginner cook won’t have a problem making this one.

I got this recipe from Barbara at Bless Us, O Lord; she adapted it from a Rachael Ray recipe. It’s delicious eaten “as is” or sliced and served (warm or cold) over a green salad.

Here’s the recipe as I made it:

Balsamic-Rosemary Chicken

4 servings

4 boneless, skinless chicken breasts (about 1 1/2 lbs. total)
2 TBL balsamic vinegar
2 TBL extra-virgin olive oil
1 tsp dried rosemary
1/2 tsp freshly-ground black pepper
1/2 tsp kosher salt

balsamic chicken in progressPlace chicken breasts in a single layer in a glass dish to marinate (a pie pan works well). Pour balsamic vinegar over chicken, then olive oil. Flip each piece of chicken a couple of times to coat. Sprinkle seasonings over chicken and marinate 10 minutes.
Heat a large skillet and add chicken (no need to add additional oil for the pan). Cook until nicely browned on both sides and heated through. Check for doneness at the thickest part of the chicken.

You can slice the chicken breast into tenders before cooking or leave in large pieces.

LABEL balsamic rosemary chicken

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