Hey, guys! Guess what? I’m starting a new series here on the blog and I think you’re really going to like it.
Remember back when I conducted my reader survey to ask you all what you’d like to see more of here on The Wanderlust Kitchen? Well, a TON of you suggested that I post more 30-minute-meals because dinner needs to get on the table fast.
Starting today, I’m going to share a 30-minute-meal recipe every Monday through November. Yep, all through the Fall season (when you’re super busy with back-to-school, getting ready for the holidays, etc.) you’ll know where to go to find quick and easy dinner ideas for those jam-packed week nights.
So, without further adieu, I bring you the first recipe in our 30 Minute Monday series:
Tomato, Basil, and Balsamic Chicken!
This is one of those meals that everyone in your family will love because the flavors are both familiar and comforting. Who doesn’t love a good tomato + basil + balsamic combo, right?
You can serve this with a simple green salad for a super-quick and insanely satisfying meal. Plus, the leftovers are great for chopping up and tossing with pasta, or making into a salad or wrap.
If you’ve never made a basil reduction before, you might think that it sounds complicated.
It is not.
Here’s how complicated it is:
- Put balsamic vinegar in a small pot.
- Heat pot over medium-low.
- Leave it alone until it reduces down to a syrup-like consistency.
Once you’ve made a balsamic reduction you’re going to want to put it on everything. I like to drizzle it over ice cream, pizza, and pretty much any type of pasta. Mmmmm.
Okay, I know you’re in a hurry so that’s about enough chat for today.
Be sure to check back next week for another installment of 30 Minute Mondays!
Here’s Your Recipe!
- 1/3 cup balsamic vinegar
- 2 large boneless, skinless chicken breasts
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pint cherry or grape tomatoes, halved
- 2 cloves garlic, peeled and minced
- 1 medium onion, chopped
- 4 large leaves basil, sliced
- Pour the balsamic vinegar into a small pot and place over medium-high heat. Reduce until the vinegar reaches the consistency of a syrup.
- Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper.
- Heat the oil in a cast iron or other skillet over medium-high heat until nearly smoking. Add the chicken pieces in a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove.
- Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and saute for 2 minutes.
- Arrange the chicken pieces on a serving platter. Top with the tomato and onion mixture. Drizzle the balsamic reduction over the top and garnish with fresh basil.