Last night I made the best chicken I have made in a long time. Of course, it began by not finding a recipe for what I wanted and throwing it together on the fly.

We have been eating less meat lately. It comes with a lot of discussion and though about making the switch to being vegetarian. For some reason, this makes me want to make the meat dishes really special when we have it. This chicken was moist, flavorful, and was also delicious as leftovers.

I started by making a sauce using the food processor. Do you have one? I burned the motor out on one making crackers and realized it was an appliance that I could never live without.

Now, ignoring the Mt. Dew you can see some generous amounts of dried herbs.

 

In the end this is the line up for the sauce: Balsamic vinegar, sun dried tomatoes, garlic powder, dried tarragon, dried thyme, salt and pepper. Sorry for the blurry picture, but I still wanted to show what all was in there.

Once all the ingredients were dumped into the food processor, I let that thing go until it seemed well saucy.

Pour a little oil in the pan and turn the heat up to medium high. Pat the chicken dry and shake a little salt and pepper on it for flavor. Brown on both sides. Really let this sit long enough on each side to get a nice color. Them temptation to flip is strong. You are stronger!

Turn off the heat and pour the sauce over the chicken.

Toss the pan into the oven at 350 degrees until cooked through. Patience will make this chicken moist and tender. This is a seamless process when using a cast iron skillet. Those things last forever when they are taken care of well.

I sliced the chicken breasts and tossed in the pan to coat in the sauce.

Now for the strange choice of serving it with roasted red potatoes and green beans. Afterwards I realized that it really does scream for pasta. The sauce itself would be a great sauce to toss with pasta. Forget the meat altogether.

 

The Recipe Details

Ingredients:

4 chicken breasts

4oz sun dried tomatoes

1/3 cup balsamic vinegar

1 tsp tarragon

1 tsp thyme

1 tsp garlic powder

salt and pepper to taste

Directions:

Preheat the oven to 350 degrees.

Mix all ingredients (except for the chicken) in a food processor or blender.

Season the chicken with salt and pepper and brown on both sides. I like to pat the chicken dry and turn the heat up to med-high for a good sear.

Pour the sauce over the top of the chicken and transfer to the oven for 30-40 minutes (or until cooked through).

When finished remove the chicken from the oven and let rest for a few minutes. Slice the chicken and return to the pan to toss in the sauce.