Balsamic Glazed Chicken with Roasted Potatoes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 2 Tbsps olive oil
- 500 milliliters (approximately 17 ounces) Chicken broth
- 2 Tomatoes
- 2 Tbsps dark balsamic vinegar
- salt
- freshly ground peppers
- 12 small cooked potatoes
- 1 Tbsp butter
- 1 Tbsp sugar
- sauce thickener
- coarsely groundblack peppers
- Basil
Preparation steps
1.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, run under cold water, peel, quarter, seed and dice.
2.
Season the chicken breasts and saute in olive oil until golden brown. Deglaze with chicken stock, add balsamic, cover and simmer until cooked through, about 20 minutes.
3.
In a large pan heat the butter and sugar until caramelized and add the potatoes, tossing to coat.
4.
Remove chicken and set aside. Add the tomatoes to the pan and season with salt and pepper. If desried thicken with a mix of cornstarch and cold water.
5.
Spoon the sauce onto plates, slice the chicken, arrange on the sauce and garnish with coarse pepper and basil. Serve with the potatoes.
