Balsamic Chicken and Tomatoes

Balsamic vinegar, dijon mustard, honey and worcestershire sauce combine with tomato juices for a delicious sweet-tart pan gravy elevating plain old chicken breasts to a meal worthy of the weekend!  But easy enough for a weeknight.

Ingredients:

3 boneless, skinless chicken breasts

1 tsp dried thyme

1/2 tsp smoked paprika

1/2 tsp sea salt

1/4 tsp cracked black pepper

2 tbsps olive oil 

sprinkle of garlic powder

1/4 cup balsamic vinegar

2 tsps dijon mustard

2 tsps honey

1 tbsp worcestershire sauce

1 1/2 cups grape tomatoes

1/3 cup chopped fresh parsley

Pat the chicken dry with a paper towel then cut into even portions. I cut mine in thirds. Mix the thyme, smoked paprika, salt and pepper together and toss in a bag with the chicken to coat. Rub it in then refrigerate for 2 hours.

In a large skillet heat the olive oil and cook the chicken 4-5 minutes on each side. Sprinkle with garlic powder to taste, then pour the balsamic in and deglaze the pan. Cook 1 minute then remove from heat. Stir the dijon, honey and worcestershire sauce together and pour over the chicken. Cover the pan and bake in a 400°F oven for 15 minutes.

Add the tomatoes, cover and return the pan to the oven for 5 minutes. Finally, uncover and broil 3-4 minutes.

Plate and serve sprinkled with fresh parsley.

Makes 6 servings

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