Recipe: Tomato-Balsamic Chicken

Serves 2 to 3.

Note: This is a simple yet satisfying way to make chicken that you can enjoy several ways — over pasta, with roasted vegetables or in an open-faced sandwich topped with melted cheese. It tastes good cold, too. From Bonnie S. Benwick.

• 2 (6- to 8-oz.) boneless, skinless chicken breast halves (no tenderloins)

• 1 tbsp. extra-virgin olive oil

• 1/4 c. tomato paste

• 1/2 c. chicken broth, preferably no-salt-added, or more as needed

• 1/2 c. balsamic vinegar, or more as needed

• Freshly ground black pepper

• Leaves from 4 stems from fresh thyme

• 1/2 tsp. dried oregano

Directions

If the chicken breast halves are of uneven thickness, you may want to pound them between pieces of plastic wrap or, even easier, use a sharp knife to make shallow cuts in the thicker parts of the meat.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, stir in the tomato paste; cook for 5 minutes, stirring to avoid scorching. The tomato paste should darken a bit and become fragrant. Reduce the heat to low; pour in the broth and balsamic vinegar, stirring until no lumps of tomato paste remain.

Transfer the chicken to a cutting board; use 2 forks to shred or pull the chicken, placing the pieces in the skillet as you work. Season lightly with salt and pepper.

Add the leaves from the thyme and the dried oregano, stirring to distribute them evenly and coat the chicken. Taste, and add more balsamic vinegar or broth, as needed. The chicken should be a little saucy. It's a clingy sauce, rather than a thin one. Serve warm.

Nutrition information per each of 2 servings:

Calories320

Sodium270 mg

Carbohydrates15 g

Saturated fat2 g

Total sugars3 g

Protein41 g