This makes the most beautiful chicken to use for salads or sandwiches or, of course, to eat hot fresh after poaching. It is never tough or dry and it is white on the inside and brown on the outside. The contrast when you slice it is beautiful. The only downside is that it inevitably makes my kids say…”What’s that smell?” and not in a good way. Isn’t that the BEST phrase you could ever hear when cooking? That and the Elvis lip. Both make a mother’s heart leap.
Ok, I’ll give them this, the vinegar is a little strong, but I am not making them eat sauerkraut, so deal. Then when they taste it, they always love it. This chicken is so versatile. You can make it on Sunday and store it to use throughout the week. Wraps, salads, whatever.
4 chicken breasts
1 cup balsamic vinegar, cheap is fine!
1 cup chicken broth
Add vinegar and broth to a heavy saucepan. Bring to a boil. Add chicken. If liquid does not cover the chicken add more vinegar. The browner the better for me. Return to boil for 1-2 minutes depending on the size of your chicken. Turn off heat and cover for 15-20 minutes. Remove chicken and slice or let rest and store for later.
This broth and vinegar mixture can be reduced to produce a glaze if you let it simmer uncovered. Be patient it does take a while.