Italian Balsamic Chicken

1. 1

   With a sharp knife, score the chicken through the skin (if skinless, just lightly score the outside). Rub with the garlic and place in a non-metal dish.

2. 2

   Pour the wine, white vinegar and salt/pepper to taste over the chicken. Marinate several hours or overnight.

3. 3

   Heat butter in a skillet. Add the shallots and cook for 2-3 minutes or until softened.

4. 4

   Remove the chicken from the dish, reserving the marinade. Place in the pan and cook over medium heat until lightly browned on all sides. Reduce heat to medium-low and add the marinade.

5. 5

   Cover and cook for 15-20 minutes, adding more marinade if necessary. When chicken is tender, add in the balsamic and thyme, then cook 5 minutes longer. (If the sauce is too acidic or watery for your taste, dissolve a tablespoon or so of corn starch in a little water and add to the pan. Cook for 5-10 more minutes until thickened slightly.).

6. 6

   Transfer chicken to a serving platter. Serve hot with polenta, pasta or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.