Seared Chicken Breasts with Rosemary and Balsamic Vinegar
Cooking Time: 25 min
Preparation: 15 min
These juicy chicken breasts accompanied by a tremendous balsamic vinegar sauce and seared cherry tomatoes look like a piece of artwork! This is what you'll notice when it gets into your mouth as well; art to eat!
- 4 chicken breasts, by Maillard
- 3 tbsp of olive oil
- 2 to 3 cups of cherry tomatoes
- 3 cloves of garlic – 2 finely chopped and 1 in slices
- 2 sprigs of rosemary
- Salt and pepper, to taste
- 1/3 cup of balsamic vinegar
- 2 tbsp of honey
- 1 tsp of mustard
- Salt the chicken breasts and let temper for 15 to 20 minutes at room temperature.
- Heat a large pan. Add 2 tablespoon of olive oil, then brown the sliced garlic clove and a sprig of rosemary for 2 minutes over medium heat.
- Remove the garlic and rosemary from the pan. Turn up the heat to medium-high and cook the chicken for 5 to 7 minutes, until the underside of the breasts is golden brown. Turn the chicken over, season with pepper and cook for another 5 to 7 minutes, until cooked through (it should reach an internal temperature of 165°F). Remove the chicken breasts from the pan and set aside.
- In the same pan, add 1 tablespoon of olive oil and sear the cherry tomatoes for 3 minutes, stirring a few times. Add the second sprig of rosemary, chopped cloves of garlic, and cook 2 more minutes.
- Add the ingredients of the sauce and simmer for 2 minutes (the sauce has to boil at least 30 seconds). Add the chicken breasts in the pan to warm them a couple of minutes, basting them from time to time.
- Serve with pasta.