Chicken breast is not something I cook with very often. Leg meat is tastier and doesn’t dry out so easily so it’s the chicken cut of choice in my kitchen. I have three exceptions to this rule though:
- Grilled rosemary & garlic chicken cutlets
- Balsamic chicken with tomatoes
All three are dishes where the chicken is cooked so quickly it doesn’t get a chance to dry out and all three are ideal for a speedy weeknight dinner. The third dish is one of my favourites at the moment. Served with couscous and a vegetable (roasted fennel in the picture), it’s a rather elegant little meal. As it provides most of the flavour, a good balsamic vinegar is essential for this recipe. For example, this lovely one my Dad bought me on holiday…
I could eat it with a spoon. 🙂
Balsamic Chicken with Tomatoes (adapted from the patronisingly bossy but undeniably brilliant, Tasmin Day Lewis)
(serves two generously)
2 cloves garlic, crushed
2 free range chicken breasts, cut width ways into 2cm slices
400g cherry tomatoes, halved
3 tblspn good quality balsamic vinegar
Handful of basil leaves, shredded
Salt and pepper
- Melt a knob of butter over a medium high heat in a frying pan. Add the chicken and saute for a couple of minutes until sealed all over.
- Add the garlic and stir well. Cook for a minute then add the tomatoes, vinegar and another knob of butter. Reduced the heat and simmer gently for 15 minutes until the tomatoes have turned into a sauce and the chicken is cooked through.
- Add the basil and season with salt, pepper and sugar.
- I like this served on top of couscous.