Grilled Balsamic Chicken Breasts
(from SWEET HOME ALABAMA published by The Junior League of Huntsville, AL)
CHICKEN
2-4 boneless chicken breast halves
1/4 cup balsamic vinegar
2 shallots, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme
Salt and pepper to taste
VINAIGRETTE
1 cup homemade chicken stock
1/2 cup dry white wine
1/3 cup balsamic vinegar
2 tablespoons chopped fresh thyme or rosemary
2 tablespoons chopped fresh Italian parsley
1/4 cup golden raisins
For the chicken: Rinse chicken and pat dry. Pound each half breast to a thickness of 3/4-inch between sheets of waxed paper. Place in a shallow dish.
Mix the balsamic vinegar, shallots, garlic, thyme, and salt and pepper in a bowl; pour over the chicken. Marinate, covered, in the refrigerator for 2 hours or longer, turning occasionally. Let stand at room temperature for 30 minutes.
For the vinaigrette: Meanwhile, combine the chicken stock and white wine in a saucepan; mix well. Boil, stirring frequently, until the liquid is reduced by half. Stir in the balsamic vinegar, thyme, parsley, and golden raisins. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
Preheat the grill. Drain the chicken and grill over hot coals for 15 minutes or until cooked through*, turning every 5 minutes. Transfer to a serving platter. Serve with the vinaigrette.
*Notes from Caryn: I cook chicken to an internal temp of 155 degrees F.
(from SWEET HOME ALABAMA published by The Junior League of Huntsville, AL)
CHICKEN
2-4 boneless chicken breast halves
1/4 cup balsamic vinegar
2 shallots, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme
Salt and pepper to taste
VINAIGRETTE
1 cup homemade chicken stock
1/2 cup dry white wine
1/3 cup balsamic vinegar
2 tablespoons chopped fresh thyme or rosemary
2 tablespoons chopped fresh Italian parsley
1/4 cup golden raisins
For the chicken: Rinse chicken and pat dry. Pound each half breast to a thickness of 3/4-inch between sheets of waxed paper. Place in a shallow dish.
Mix the balsamic vinegar, shallots, garlic, thyme, and salt and pepper in a bowl; pour over the chicken. Marinate, covered, in the refrigerator for 2 hours or longer, turning occasionally. Let stand at room temperature for 30 minutes.
For the vinaigrette: Meanwhile, combine the chicken stock and white wine in a saucepan; mix well. Boil, stirring frequently, until the liquid is reduced by half. Stir in the balsamic vinegar, thyme, parsley, and golden raisins. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
Preheat the grill. Drain the chicken and grill over hot coals for 15 minutes or until cooked through*, turning every 5 minutes. Transfer to a serving platter. Serve with the vinaigrette.
*Notes from Caryn: I cook chicken to an internal temp of 155 degrees F.