Eric and I love anything with balsamic vinegar, and this dish was no different. The balsamic vinegar caramelizes when the chicken is grilled, making it almost like a glaze. The chicken was incredibly moist, and the combination of balsamic and herbes de Provence gave it so much wonderful flavor. With minimal ingredients and minimal effort, this chicken is perfect for an elegant weeknight meal. We paired this chicken with a lovely salad topped with Cranberry Vinaigrette.
Herbed Balsamic Chicken
3 bonless, skinless chicken breasts
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
1 teaspoon herbes de Provence
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
-In a small bowl, whisk together the balsamic vinegar, olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper.
-Place chicken in a resealable bag and pour marinade on top. Refrigerate for at least two hours, turning the bag occasionally.
-Preheat a grill pan to medium-high heat and add chicken.
-Sprinkle with herbes de Provence, 1/4 teaspoon salt and 1/2 teaspoon pepper.
-Grill until chicken is cooked through, about 6 minutes per side.
Source: Adapted from Bon Apétit, June 2009