Old Fashioned mix created at home!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 skinless, boneless chicken breasts
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup chicken broth
- ½ cup balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon cold water
- 1 teaspoon cornstarch
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
- Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
- Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
- Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 720 mg |
| Sugars | 11 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
9.13.20 The recipe didn’t say to drain the can of tomatoes, so I added it with the juice. With the a cup of chicken broth and 1/2 cup of balsamic vinegar and the tomato juice, that was a lot of liquid to thicken with a teaspoon of cornstarch. I cooked the sauce down for a while and ended up adding even more cornstarch to slightly thicken. A little balsamic heavy for my taste, but that could be personal taste preference. We’ve had a lot of bad rain torms over the past week, so I grilled the chicken earlier in the day when the weather broke for a while, and then sliced down and reheated in the sauce later in the day. Served with succotash, baked acorn squash, and some white rice for a nice Saturday evening dinner. Thanks for sharing your recipe.