Balsamic Chicken

Balsamic Chicken

It’s Friday afternoon and you’re chatting with your friends at work as everybody is getting ready to leave for the day. Everybody’s feeling a bit exasperated and could use a decent meal and some wine to celebrate the end of the week. People want to get together but everyone is trying to find the best way to give their bank accounts a New Years reprieve. Somebody mentions maybe getting together at somebody’s place for dinner. Everybody turns to stares at you because you made that comment once that you actually liked cooking.  You’re short on time and supplies and you’re friends are going to show up in an hour! Don’t worry, I’ve got you covered. This recipe is easy, delicious and even has beer in it! And who doesn’t like cooking with beer?  This recipe will please the masses on a short timeline, preparation is a breeze and as an added bonus, it’ll make you look like you’re rolling into 2017 actually knowing what you’re doing!


4 chicken breasts, boneless and skinless
1 tbs canola oil
1 onion, chopped
1 tbs garlic, chopped (or two fresh cloves)
1/2 cup Big Rock Wunderbier (find it here)
1 800ml can of diced tomatoes
1 tsp dried thyme
1 tsp rosemary
1 tsp dried oregano
1/2 cup balsamic vinegar
1 1/2 cup rice
Salt & pepper to taste


In a large skillet, heat the oil over medium heat. Season chicken breasts with salt and pepper. Sear the chicken breasts, browning them on both sides. Remove from the pan and set aside.

In the same skillet as the chicken, saute the onions and garlic until the onions are translucent (add additional oil during the saute process if the pan is looking dry). Add the beer, tomatoes, spices, balsamic vinegar and chicken to the pan. Simmer for 15-20 mins until the chicken breasts are fully cooked or reach an internal temperature of 165F.

As the pan simmers, cook the rice according to the manufacturer’s instructions.

Serve the chicken and sauce mix over a bed of rice.

Serves 3-4

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