Ingredients

• ⅓ cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons grainy mustard
• 1 tablespoon minced shallot or onion
• freshly ground black pepper to taste
• 2 tablespoons minced fresh basil
• 4 boned and skinned chicken breast halves
• ⅛ teaspoon salt

Method

In a large bowl, whisk together vinegar, olive oil, and mustard. Stir in shallot, several grindings of black pepper, and basil. Add chicken and marinate in refrigerator at least 2 hours or overnight.

Heat a large nonstick skillet over medium heat until hot. (If you don't have a skillet large enough to hold the chicken comfortably, use two nonstick skillets.) Remove the chicken from the marinade and place in the hot pan. Cook until chicken is no longer pink, turning once; remove from the pan.

Pour the marinade into the hot pan and add salt. Boil until reduced to a few tablespoons. Put the chicken back into the pan for 2 minutes on low heat to glaze.

Categories

chicken, main dishes, prepare ahead, quick