I've been meaning to blog this for quite a while. I made this first last spring but didn't blog it because I didn't take down exact measurements, I just added a bit of this and a touch of that.
Graham likes this, and it's one of his favorites. The sauce is quite simple and isn't a cream sauce, which Graham thanks me for time and again. It's simple and is ready in about 40 minutes or less.
Chicken with Sun-Dried Tomato and Balsamic Sauce
Salt and pepper
2 T. Olive oil
1 onion, sliced
2 chicken thighs or boneless breasts
4 cloves garlic, minced
1 1/2 c. chicken stock
1/2 c. balsamic vinegar
1/2 cup sun-dried tomatoes, chopped
Season chicken with salt and pepper. Heat oven to 350 F.
In a large skillet, heat oil over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute 1 minute. Season with salt and pepper.
Add chicken to skillet and brown on both sides, about 5 minutes. Remove chicken, onion and garlic and remove to a greased 9 x 13-inch baking dish.
Pour chicken stock and vinegar in skillet. Mix well. Deglaze the skillet mix, bring to a boil and simmer, stirring occasionally, until the mixture has thickened slightly. Stir in sun-dried tomatoes. Pour sauce over chicken and stir in the sun dried tomatoes.
Cover and bake for 15 to 20 minutes, or until chicken is done and juices run clear.
- I don't think I have any....whoa.