Posted on | October 11, 2008 | 1 Comment
How often do you eat boneless/skinless chicken? I keep wanting something new to do with it! We love balsamic vinegar here, and it combines beautifully with rosemary. This is a light recipe, one which uses less meat, but has the addition of chick peas to supplement the protein. This is one of my Faux Fast Food recipes, ready in under 45 minutes, as well as costing less than $10 for the recipe!
If you are looking for a heartier version of this recipe, check out the Balsamic Chicken Sauté, which pairs chicken with mushrooms, balsamic vinegar, and
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.
- 2 TBS olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced or pressed
- 1 lb boneless/skinless chicken, cubed
- 1 (14 oz) can chick peas
- 2 tsp Italian seasoning
- 1 tsp rosemary
- 1/4 cup balsamic vinegar
Warm oil in a skillet over medium heat. Add onion and garlic, and sauté until they become tender.
Add the chicken, Italian seasoning, and rosemary to the pan, and stir, browning the chicken.
When the chicken has browned, deglaze the pan with the balsamic vinegar, and add the chick peas.
Let the chicken and chick peas simmer as the balsamic vinegar reduces a bit.
Serve with a starch and salad or a roasted vegetable. We really enjoyed it with some rosemary new potatoes and asparagus.