Chicken with Balsamic Vinegar and Zucchini

This is a simple and yet very savory recipe with an Italian touch. I tried the first version of this plate n Brooklyn, New York in a typical Italian family restaurant.  This dish was a “conquistador” of my palate.  The flavor of the Balsamic vinegar impregnating the soft (and many times bland) meat of the chicken breast made it very special. In my version, I decided to incorporate zucchini rounds to add some green  vegetables that would absorb the balsamic vinegar flavors.  The results are enough to seduce any taste buds looking for a sophisticated and intense flavor.

Ingredients

4 - 6 portions

2 lbs of bone and skinless chicken breast

1 medium white onion sliced in thick rings cut in half

4 Zucchini sliced in thin rounds

¼ cup of Olive Oil

½ cup of Balsamic Vinegar

2 crushed garlic cloves

Salt and Pepper to season

1 tbsp. of dried oregano to garnish (optional)
1 gallon plastic bag

This recipe starts marinating the chicken the night before or at least three hours before cooking the chicken. In the plastic Ziploc bag mix the garlic and the Balsamic vinegar. Then add the chicken, salt and pepper to season.
You will notice how the the meat of the chicken starts to look darker once the vinegar is partially absorbed. 

Proceed to warm the olive oil at medium heat, in a skillet with enough room to spread all the pieces of chicken. Take the chicken out of the bag and discard the rest of the marinade mixture.

Sauté each side of the chicken breast for three minutes until it starts to brown. It will start to release some juices that are the result of the marinating  process.

Once the chicken is golden brown, add the onions. Stir the ingredients to incorporate the flavor of the onions and the chicken juices.  When the onions start to caramelize, you can add the zucchini rounds on top of the chicken and onions. Cover the skillet, lower the heat and without stirring the ingredients. Just turn off the fire and let them simmer for at least 5 minutes. And let them sit for another to 10 minutes. The zucchini will be cooked but still firm and impregnated by the flavors of the balsamic vinegar, onions and chicken.
Serve individually or in a big plate. Sprinkle with dried oregano to add Italian flavor.

The results are a great, elegant and very affordable dish that can be served with mash potatoes, pasta, spinach salad or white rice.