This dish was inspired by the chicken cacciatore I had at Pete’s Place which was simply chicken breast meat cooked in a tomato sauce. I added balsamic vinegar to the sauce so as to balance out the acidity of the tomatoes and also to give a nice depth on the whole with a mellow sweetness.
It’s probably better to use chicken legs or thighs with skin on so you can get a crispy crust when browning them. I prefer chicken breast fillets though as a lower calorie and lower fat option. Enjoy!
Skillet Chicken with Tomatoes Recipe
Ingredients (serves 3)
300g skinless chicken fillets
1 red onion, peeled & sliced
1 yellow onion, peeled & sliced
411g can chopped tomatoes with no salt added
400g can mixed beans, rinsed & drained
2 tsp balsamic vinegar
1 tbsp sunflower oil
chopped parsley as garnish
1. Heat oil in a non-stick skillet and brown the chicken fillets on both sides.
2. Add the onions and stir fry for about 3-4 minutes.
3. Add the tomatoes, beans and balsamic vinegar. Bring to a boil and then reduce heat to simmer for about 12-15 minutes till the sauce slightly reduces.
4. Garnish with parsley and serve.