Balsamic Chicken with Mint and Rosemary Sauce

The rich balsamic vinegar brings out a depth to this mint sauce that is absolutely fantastic over seared chicken breasts! A great one-pan dish for an easy weeknight meal!

Time for a heated discussion! The trick to this dinner, despite lots of great flavors, is actually playing with time and heat. No one likes dry chicken, and accomplishing the desired consistency here requires a few types of heat-very hot and a low simmer. Starting out, I’d suggest having a hot pan to give a nice outer layer, but not cook through. When you turn the heat low and add tomatoes and liquids, two things happen-it slowly cooks the chicken without burning the outside, and infuses it with flavor in the process. Perfect for when the tomatoes are adding juice to the pan as they soften!

Liquid gold! Balsamic vinegar is such a fun sauce to play with. Straight from the bottle, it has a, well…vinegar-y flavor. But as it is added to other ingredients, it unravels so many dimensions! To that point, when making the sauce, a small amount of soy sauce actually counters the vinegar flavor and creates a tamed taste-you should not taste soy, as it is simply there to interact with the other ingredients. Likewise, when adding to the pan with chicken, the vinegar will reduce, which should lend to a thicker sauce that starts coating the chicken, making an almost molasses type sauce which is dreamy on this chicken! Adjust stock or water to alter thickness to your liking, but you may find going a bit heavy on the balsamic brings this dish to the next level!

Looking for other ways to use that fresh garden mint? Check out some of these other recipes:

Asparagus Ribbon Salad with Mint, Thyme and Lemon Dressing

Mint and Mustard Pork Chops

Nettle Crepes with Goat Cheese, Shiitake Mushrooms and Mint

Cucumber Apple Mint Smoothie

Cucumber Noodle Salad with Strawberry, Mint, and Basil

Asparagus and Mint Salad with Pickled Radishes

Minted Pea Puree

Summer is here and we are ready to try out those seasonal veggies!!! If you haven’t been following along, check out some of these great market tours and hop over and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are published!

Enjoy!

Balsamic Chicken with Mint and Rosemary Sauce

Hannah

Slowly reduced balsamic vinegar sets the stage for a succulent dish topped perfectly with fresh mint!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Condiment, Main Course

Cuisine French, Greek, Mediterranean

Servings 2

Equipment

• Immersion blender or food processor
• Mixing bowl
• Skillet with lid
• Kitchen knife

Ingredients

  

Sauce

• 1 1/2 cup Fresh Mint
• 2 sprigs Rosemary
• 1/4 cup Balsamic Vinegar
• 3/4 tsp Soy Sauce/Liquid Aminos
• 2 cloves Garlic
• 1/3 cup Olive Oil
• Salt and Pepper
• Water as needed

Chicken

• 2 large Chicken Breasts
• 1 1/2 cups Cherry Tomatoes
• 2 tbsp Balsamic Vinegar
• 1 tbsp Olive Oil
• 1/3 cup Stock
• 1 sprig Rosemary
• 1/2 cup Fresh Mint Leaves

Instructions

 

• In a mixing bowl (or food processor), place mint leaves, rosemary, olive oil, garlic, balsamic and soy/aminos. Blend until smooth, adding a splash of water if needed. Adjust salt and pepper to taste. Set aside.
• In skillet, warm oil and add chicken breasts, lightly salting with salt and pepper. Allow to sear on each side, then turn heat lower. Add in sprigs of rosemary and balsamic vinegar and coat chicken.
• As balsamic cooks down, add stock a little at a time to keep liquid in the pan. Add tomatoes and place lid on, giving chicken enough time to cook through and tomatoes to become soft.
• Toss in leaves of fresh mint and stir to combine.
• Serve each chicken breast with tomatoes and mint leaves, drizzled with reduced balsamic from the pan, and top with the mint rosemary sauce. Garnish with additional mint leaves. Enjoy!

Keyword Balsamic, Chicken, Fresh, Healthy, Keto, Low-carb, Mint, Rosemary