Nick's Picks: Balsamic Chicken

01.12.11 | Nick Finlayson | Comments[10]

Each Wednesday morning, Family Life Chef Nick Finlayson joins Jean and Rachelle with a recipe that you can serve to your family!  With an emphasis, and easy, delicious meals, Nick's Picks You Can Fix will be a great addition to your recipe collection.  Check back here for each week's ingredients and recipes.

Balsamic Chicken with Grape Tomatoes and Kalamata Olives

NP01-12-11 - BalsamicChicken

2 Tbsp Vegetable Oil
½ Stick Butter
1 Cup Flour
6 (4-6 ounce) Boneless Skinless Chicken Breasts
½ Vidalia Onion Thinly Sliced
2 Garlic Cloves Chopped (about ½ tbsp)
1 Pint Grape Tomatoes Quartered
½ Cup Kalamata Olives (pitted)
3 Tbsp Balsamic Vinegar
1 cup Red cooking wine
Salt and Pepper to taste
1 Tbsp Fresh chopped parsley (optional)

Heat skillet and add oil and butter. Season Chicken with Salt and Pepper to taste and dredge in flour. Shake off excess flour. When the oil and butter is hot, add chicken to pan. Turn down heat to medium and cook for about 4 minutes or until golden brown. Turn chicken over and continue to cook for an additional 3-4 minutes. Remove chicken from pan and reserve. You may have to repeat the process depending on the size of your pan and the chicken.

Add Onions and garlic to the pan and cook for about 5 minutes until tender. Add wine and bring to simmer. Add tomatoes, olives and vinegar. Return to simmer and add the browned chicken. Top chicken with sauce and continue to simmer until chicken is cooked through. Taste and add salt and pepper to taste.

Remove from pan and top chicken with remaining sauce. Top with chopped parsley if desired. Try with pasta, rice or potato side and your favorite veggies and enjoy!!!


Your Comments(please keep them on topic and polite)

on 01.24.11 Patty commented

WOW Nick, that sounds so good. I can't wait to make this rescipe. I can't wait to see what else you have for us to cook. Thank you for sharing your rescipes with us. I know it won't be as good as yours but thank you all the same.

on 01.24.11 Susan commented

Can't wait to try this so Ken see that basalmic vinegar is a good thing. It was good to hear you this morning.

on 01.24.11 Dan F/Silver Springs commented

This recipe sounds wonderful, My wife don't like Chicken very much. I think she will enjoy this and I will give all compliments to you Nick. Thank you much and according to Jean and Rachelle, It is a wonderful dish. God bless you Nick.

on 01.24.11 Debbie commented

YUM ! Sounds so good,I'm going to try it tonight . Any suggestions for making it a little lower in calories ? I'm trying to help my hubby loose some weight and keep mine down as well . I hope that doesn't insult you,by asking for changes in the recipe,sounds wonderful as is . will using just olive oil change the flavor al that much ? Thank you for sharing your recipe and your gift publically ! God Bless you .

on 01.24.11 Nick F. commented

Thanks for all the great comments everyone! Give the recipe a try and let me know what you think!

Debbie, There aren't too may calories here. You only really need enough oil/butter to coat the bottom of the pan. Olive oil will work, just know that it will burn very easily. You can omit the flour, just make sure that the chicken gets seasoned with salt and pepper!

God Bless!

on 01.24.11 Joanna commented

For those who prefer not to cook with wine, what would you use in it's place?

on 01.24.11 Nick F. commented

You can use a light chicken stock in its place. It will change the flavors dramatically. Also there are non alcoholic wines out there, also some grape juices may work too.

Thanks for the interest!!!
God Bless

on 01.24.11 Troy. C. commented

Awesome meal, I made this with my home-made mac and cheese and what a compliment to this wonderful chicken. Thank you Nick

on 02.29.12 Anonymous commented

I have made this dish. It was fantastic!

on 12.07.15 nancy l. commented

we were at dinner concert Friday 12/5, good concert and meal (hope Fernando ortago is better).. we enjoyed both meats, would you also tell me where to get the recipe for the pork, too... thank you.