Balsamic Chicken

This has become a FAVORITE for us and the guys!  (So much for Anna that she has admitted that she makes it for everyone - friends, family, guests, etc...  I don't blame her!  Warning: it's addictive!!!)  About four or five months ago, my husband and I had Anna and Greg over for dinner.  Since Anna and I love cooking so much, and tend to be slightly critical at times..., I was a tad nervous to try out this experiment on her, all knowing, however, she would probably appreciate it.

The two of us watch our fair share of cooking shows, and have a for a while.  We have to admit... it's a great to way detox and let the brain "do nothing."  Oh, and inspire us!  I am pretty sure it was while I was watching "Sara's Weeknight Meals" on PBS that I saw her talking about using grapes in dinners as a "little surprise" or added touch of flavor.  It wasn't something I had ever done, and thought, "heck!  WHY NOT!!"  Somehow... this combination came together.  Oh, and lest I forget to mention - we both can't get over the amazing taste of balsamic, so you may see it a lot in the future.  We tend to use it whenever we can.  Get used to it!  :)

This recipe is fairly simple and doesn't have too many ingredients.  It is quite easy to make for two, with some leftovers, or to double or triple for a larger crowd!  This was the original recipe that fed four with no leftovers.

Balsamic Chicken
2 chicken breasts
1 large red onion or about 6-7 shallots
1 - 1 1/2 cups black grapes (cut into half)
3-4 cloves garlic
salt
pepper
a WHOLE lot of balsamic
olive oil

To prep, cut chicken into cubes about 1 1/2" thick.  Slice your red onion or shallots into thin slices, about a 1/4" thick or a little less.  (Since shallots tend to be about three times the prices of red onions, but have a more similar flavor to red onions than white, yellow, or sweet onions, we suggest that you get red onions if you don't want to spend as much.)  Wash and cut grapes in halves (this way they won't slide across your place as you're trying to eat them!).  Mince garlic.

Heat skillet with about 1-2 tbs olive oil.  Once heated, put chicken in skillet, season with salt and pepper and begin to brown.  After about 4-5 minutes, add garlic and continue to cook.  Once the meat looks almost done, remove from the skillet and place on a plate to rest.  Add a little more olive oil into the skillet and toss your onions in to begin browning.  Add a little more salt and pepper and watch them begin to caramelized.  Once the onions have cooked down, add balsamic.  Determine how much you'd like to use, but we generally use about 3/4 or a cup, at least.  Allow the onions to be "submerged" in the balsamic and continue to reduce.  Add grapes and allow to cook down.  Once the grapes have cooked down, add your chicken back in to "soak up" the new flavors and let simmer for a few minutes or until you're ready to serve!

There are a lot of great sides to serve with this meal!  Try some garlic (or "regular") mashed potatoes, or even oven roasted with some olive oil and fresh herbs would be delicious.  Serve it with butternut squash or sweet potatoes (either decided, mashed, or right out of the skins!).

We will both opening admit that this dish may not be the most physically attractive when plated, but it's sure worth the flavor!  Oh... and one little tip...  Don't stick your head into the skillet to sniff the balsamic while it's cooking...  (enough said...).