After last week's successful venture into the world of poaching, I have been thinking about trying it again with a new combination of flavors. After doing some research, I decided that balsamic vinegar would make a good flavor base, much like the white wine was last time. The result? Lovely caramel-colored chicken, filled with flavor with no added fat. I'm starting to really like this poaching thing. It's so easy and nearly fool-proof.
Sweet and Savory Balsamic Poached Chicken
2 boneless, skinless chicken breast fillets
1.5 cups chicken stock
.5 cup balsamic vinegar
freshly ground pepper
2 Tbsp brown sugar
Season chicken breasts with salt and pepper. Bring stock and vinegar up to a boil in a medium (2 quart) saucepan, add chicken, and reduce to a simmer. Simmer for 15-18 minutes, turning once (cooking time will depend on thickness of chicken). Remove chicken from pan, set aside. Turn heat up to high, add brown sugar, and reduce cooking liquid to about .25 cups. Slice chicken thickly, spoon some pan sauce over, and serve.
We had this with Herbed New Potatoes and some pan seared asparagus. The spring asparagus is making its first appearances, and I really encourage you to pick some up and pair it with nearly anything. It was a really simple, easy meal with lots of complimentary flavors.