Finally. Sun! Warmer weather means less soups and more salads. With this in mind, and also because I got a bunch of fresh rosemary at the farmer's market over the weekend, I'm making Rosemary Balsamic Chicken Salad for One-Pot Wednesday.
The best part about this chicken is that it's so versatile. You can pair it with whatever greens and salad toppings you have in the fridge. We had it last night with fresh spinach, strawberries, candied walnuts, diced red onion, sliced apple, and soft goat cheese.
4 boneless chicken breasts
3/4 cup balsamic vinegar
2 teaspoons Dijon mustard
2 cloves garlic, chopped
4 tablespoons brown sugar
1 tablespoon fresh rosemary, chopped (if using dried, 1 teaspoon)
1 tablespoon fresh thyme, chopped (if using dried, 1 teaspoon)
1-2 cups chicken stock
1 tablespoon cold butter
In large bowl, make a marinade using vinegar, mustard, sugar, garlic, and herbs. Add chicken. Refrigerate for 30 minutes, or up to several hours.
Heat 1 tablespoon olive oil in large skillet over medium-high heat. Sear chicken breasts until brown, about 2 minutes per side. Lower heat, and add reserve marinade. You can add chicken stock at this point if you want a thinner sauce. Simmer until chicken is cooked through. Remove chicken from pan; place on plate covered with foil to keep warm. Turn up heat, and once sauce has thickened to desired consistency, remove from heat and whisk in cold butter. This sauce will be your "dressing."
Don't miss our other great One-Pot Wednesday meals: