I follow a lot of recipe blogs because I love to get a variety of recipes. Especially chicken recipes. I get so bored with chicken and I’m always looking for a way to make new chicken dishes. I also love to look at the photography of the food being posted. Every weekend, I make a menu of dishes I want to make for my family meals so I’m prepared and organized. Well, I didn’t get to do that this past weekend so I feel kinda off. I saw a recipe email come through today from one of my favorite bloggers and it was a chicken recipe. I did lay out frozen chicken this morning to thaw so I had that going for me. I didn’t know what I was going to make with it, but the chicken would at least be thawed! When I read the list of ingredients from the recipe, I realized not only did I have everything this recipe called for, but I also have several flavored balsamic vinegars. In my pantry, I have peach and cranberry balsamic vinegar. So the decision was made. I was making this dish tonight. And I’m glad I did because it’s super easy and tastes fantastic!
You can use regular balsamic vinegar, but I highly recommend using a flavored one. I buy all my flavored balsamic vinegars on Amazon. They have a ton of choices to choose from. Because I typically use peach balsamic vinegar when I cook and make salad dressings, I decided to use my cherry flavored balsamic vinegar on this dish. It was perfect. I also love to cook with flavored olive oils. Garlic Extra Virgin Olive Oil is my favorite and that’s what I used in this dish. The flavored oils and vinegars just really intensify the taste of what you are cooking. You can buy the flavored balsamic vinegars and flavored olive oils on Amazon. Just click on the link – Shop now at Amazon.com!
I feel that using flavored balsamic vinegar made this dish, but so did the fresh basil. The flavor combination of the fresh basil and vinegar, along with the fresh peaches and tomatoes are just fantastic! It’s a very light dish and full of flavor! And yes… this dish is Gluten Free!
Enjoy this one!
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 medium onion, sliced into small slivers
- 4 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cloves garlic, minced
- 1/3 cup balsamic vinegar (I use either a peach or a cherry balsamic vinegar)
- 1 Tablespoon honey
- 2 cups sliced fresh peaches
- 1 (14.5) oz. can diced tomatoes, drained1/4 cup fresh thinly sliced basil
Heat extra virgin olive oil in a large skillet over medium-high heat. Cut onion into small slivers and add onion to skillet. Sauté onions for about 3 minutes. Season your chicken with salt and pepper and add to the skillet. Sauté until golden brown, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate. Note – your chicken will not be done. While leaving the oil and onions in skillet, add 1 more teaspoon of extra virgin olive oil and add garlic. Sauté onions and garlic for about 1 minute. Add balsamic vinegar and stir until liquid is reduced by half, about 1 minute. Stir in honey and then add in fresh peaches and tomatoes. Add in more salt and pepper to taste. Return chicken to skillet, placing the chicken in the middle between the peaches and tomatoes. Cover skillet with lid and reduce heat to medium-low. Allow chicken and sauce to simmer until chicken has cooked through, about 12 to 15 minutes. Ensure the temperature reaches 165 degrees on a meat thermometer. Top with fresh basil and serve over a bed of rice.
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- Recipe source: inspired by Cooking Classy