Ok, I'll admit I'm a little scared of cooking chicken in balsamic vinegar, but the picture in Real Simple looked so good I have to try it! I'll update later with a review of how it turned out.
**Update**
This chicken was really, really good. It came out kind of sweet, and once we got the sauce to thicken (which took WAY longer than 10 min) that really added a lot of flavor. I expected the sauce to caramelize a lot more than it did, and almost make kind of a glaze, but it definitely did not. Also, it needs salt and pepper like woah. But the basic idea is quite tasty! This recipe is definitely a keeper.
Ingredients
1 14.5-ounce can low-sodium chicken broth
1 cup balsamic vinegar
1 1/2 pound chicken
Directions
In a saucepan, bring the broth and vinegar to a boil. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes.
Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.
Thickly slice the chicken and divide among individual plates. Drizzle with the balsamic mixture.
From Real Simple
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