FRUITED BALSAMIC CHICKEN
FRUITED BALSAMIC CHICKEN
Whether you have a roommate, a new spouse, an old spouse, no spouse, or simply want to prepare less food, cooking for two can be tricky. It seems that so many recipes are geared toward families, and while leftovers are fine and dandy, too many can get downright boring.
This recipe is portioned for just two servings. And even more exciting? No more scrubbing a bunch of pots and pans–you can cook them in just one skillet.
If you’re cooking for just two people, your struggle with scaling recipes or eating leftovers night after night is a thing of the past.
INGREDIENTS (Serves 2)
2 T. olive oil
2 (5 to 6 oz.) chicken breast halves
½ C. chopped onion
Salt and pepper to taste
½ tsp. minced garlic
2½ T. balsamic vinegar
1½ tsp. honey
1 medium peach (ripe but still firm), sliced
1 C. pitted sweet cherries
Sliced fresh basil, optional
DIRECTIONS
Heat the oil in a medium skillet over medium heat. Add the chicken and dump the onion around the outer edge of the skillet; season with salt and pepper. Fry the chicken a few minutes on each side, until golden brown, stirring the onion often. Transfer the chicken to a plate.
Add the garlic to the skillet with the onion and heat for 30 seconds or so. Stir in the vinegar and cook for a couple of minutes, until the liquid is reduced by about half. Stir in the honey, then add the peaches and cherries, tossing to coat.
Return the chicken and any accumulated juices to the skillet, nestling the pieces among the fruit; season everything with a little more salt and pepper. Cover the skillet, reduce heat to medium-low, and simmer for 7 to 8 minutes, until the internal temperature of the chicken reaches 165°. Top with basil.
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