| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 stick butter
- 12 (6-ounce) boneless skinless chicken breasts
- 1 Spanish onion, thinly sliced
- 4 cloves garlic, chopped
- 2 pints cherry tomatoes, quartered
- 6 tablespoons balsamic vinegar
- 2 cups red wine
- 2 teaspoons salt
- Freshly ground black pepper
- 3 tablespoons parsley, chopped for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
- Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
- Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 362 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 39 g |
| Cholesterol | 144 mg |
| Sodium | 473 mg |
Reviews
Great easy recipe for a crowd.
Made these for my fiancé with Brussel sprouts. He loved it. He’s a chef.
Mmmmm mmmmm! What a delicious recipe! Great balanced flavor.
Love this recipe. My go to when having large family gatherings. The only thing I do different is split the chicken breast. I tend to buy large chicken breast so I butterfly them and they are tender and cook evenly.
Loved this recipe but I thought the onion was a little overpowering. Next time I think I will try straining out the onions before adding the garlic and tomatoes.
Great site. I love it.
I have made this many times and friends and family all enjoy it
MADE IT LAST NIGHT BIG HIT ADDED BROCKLY AND CARROTS WAS DELICHOUSE HAD TO COOK CHICKEN A LITTLE LONGER DUE TO THICKNESS GREAT DISH
Made this dish last night and along with my family I was disappointed. I followed the instructions to the letter, and must say the chicken while moist, (removed at 165 internal temp) had almost no flavor. Perhaps marinating the chicken for a few hours would had allowed more flavor I don’t know. Will most likely not make this dish again.
Added Sun Dried Tomatoes and we loved it! A definite keeper