A few months ago I saw a bottle of locally made Raspberry Balsamic vinegar. I bought it, but never got around to using it till now. I read several recipes online and sort of borrowed from different versions and came up with my own. It is pretty fast to make, provided you have the chicken thawed (something I always struggle to remember as I rush out the door in the morning). Here is what you will need:
2 large boneless skinless chicken breast
2 Tbsp olive oil
1 shallot, sliced
2 Tsps of dried thyme
1 Tsp of crushed red pepper (optional)
1/4 cup raspberry balsamic vinegar
1/4 cup red wine
1 Tbsp of honey
salt and pepper to taste
Preheat oven to 350F
Heat olive oil in a skillet.
Season chicken liberally with salt, pepper and 1 tsp of thyme and sear till light golden.
Add shallots and saute with the chicken for a few minutes till they are soft.
Stir together vinegar, wine, honey, crushed red pepper, remaining thyme, salt and pepper in the bowl/cup/vessel of your choosing.
Add vinegar mixture to the shallots and chicken and simmer on medium heat for 5 mins to cook off the alcohol.
Place the whole pan in the oven, uncovered and bake for 15-20 minutes, till chicken is cooked through and the sauce is reduced and thick.
Serve with you favorite sides, we had sauteed green beans and leftover smashed red potatoes.