Balsamic Chicken with Mint and Rosemary Sauce
Slowly reduced balsamic vinegar sets the stage for a succulent dish topped perfectly with fresh mint!
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!