Balsamic Chicken Massimo with Artichoke Soubise
Description
You'll love this chicken with a wonderful balsamic glaze. It's served with slowly cooked artichokes and onions that make a fantastic, creamy sauce.
Ingredients
Balsamic Glaze:
4 c. balsamic vinegar
1 c. chicken or vegetable stock
1 T. sugar
Artichoke Soubise:
1 onion, sliced
6 artichoke hearts, sliced
2 T. olive oil
1 dash salt
1 T. butter
Chicken:
2 chicken breasts
2 T. vegetable oil
freshly grated Parmesan
Directions
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Balsamic glaze:
Bring all ingredients to a simmer; allow to reduce until there are about 2 cups remaining, about 20 - 30 minutes.
Artichoke soubise:
While glaze is simmering, in a sauté pan, heat olive oil; sauté artichokes, onion and salt for 10 - 15 minutes until soft and translucent; add butter to finish. While soubise is cooking, prepare the chicken.
Chicken:
Preheat oven to 400 degrees.
Sauté chicken in an ovenproof pan until golden crust forms, about 5 minutes; add balsamic glaze to chicken; baste several times. Place in oven. Baste every 2 minutes to form a coating over the chicken for 10 - 12 minutes. Remove chicken from oven; grate a generous coating of Parmesan cheese over the top. Place under broiler until golden brown.
2 servings.