Balsamic Chicken Breast

So you think that balsamic vinegar is just for salad dressings – I’m afraid not, and today I’ll show you why!  We will be making tangy balsamic chicken.  This recipe is quick so you will be in and out of the kitchen after 20 mins of prep work.  Your oven does the rest of the heavy lifting for you!  Let’s get started:

Ingredients are as follows:

• 4 chicken breasts (you can also use pork chops as a substitute for chicken)
• 1 whole yellow onion chopped
• 8oz of mushrooms your choice chopped (I used baby bella)
• 1 cup balsamic vinegar
• 4-6 tb coconut oil
• salt and pepper to taste

Steps for preparation:

• Rub the chicken breasts with salt and pepper and let them sit for 10 mins
• Heat 2 tb coconut oil on medium high in a sauté pan and sear each chicken breast 2-3 mins each side
• Place the seared chicken breasts into an aluminum foil lined baking pan
• In the same sauté pan heat your remaining coconut oil on medium high
• Once hot add the onions and cook until translucent
• Add the mushrooms and cook until they done stirring occasionally
• Add the cup of balsamic vinegar to the onions and mushrooms in the pan
• Add ½ tsp each salt and pepper to the liquid and stir
• Reduce heat to medium and stir mixture occasionally until it thickens into a sauce
• Once you have your sauce pour this mixture over the seared chicken in your baking pan
• Cover the top of your baking pan with aluminum foil to cover the chicken and sauce mixture. This keeps the ‘essence’ of the sauce and delicious flavors contained so they absorb into the chicken
• Bake at 375 for 30 mins

When you remove the pan from the oven and put the chicken breast on to your plate scoop a healthy portion of that gourmet sauce on top so you can savor it with each bite!  This is a recipe that goes great with turmeric cauliflower rice as a side.  See a picture of the finished product below and enjoy!