Chicken with balsamic reduction (Recipe Monday)

For a while I have been wondering how a balsamic reduction is made. I finally googled it, and turns out all you have to do is boil balsamic vinegar. Well that's pretty easy. I also found you could infuse it with almost anything. So I made up a new recipe for this week's Sunday night dinner. Since this was my first time coming up with the recipe, I didn't take any pictures until we ate almost all of it.

Ingredients:

Chicken with Balsamic Reduction

1/2 c balsamic vinegar

1/2 lime

2 chicken breasts
2 tsp olive oil
1/4 c white wine

1/2 c grape tomatoes, chopped

1/2 red onion, chopped

1 clove garlic, chopped

fresh basil, chopped

Recipe:

1. Preheat Oven to 375 degrees.
2. Balsamic Reduction: In a stainless steel saucepan bring vinegar to a boil.  Reduce heat to low-medium for about 10 minutes.  Squeeze juice from lime into vinegar and then place rind in pot.  Slowly boil for another 5 minutes and remove lime rind. You will want to watch the vinegar closely. The point from where the vinegar turns from a smooth liquid to a syrup happens pretty quickly and then has an opportunity to burn.
3. When balsamic has been reduced to a syrup, mix with chopped tomatoes, onions and basil
4. Spray baking dish with oil or cooking spray
5. Chicken: heat oil in sautee pan with garlic and half the onions.  Sear the chicken on each side for a few minutes until brown.  Place in baking dish.  Pour wine into sautee pan to scrape up the goodies and pour over chicken.  
6. Bake chicken 10-15 minutes depending on thickness.
7. Pour balsamic mixture over chicken and bake for another 5 minutes or until chicken is fully cooked.

Writing everything out makes it look harder than it is.  I promise it is really easy.  I'm looking forward to using this balsamic in other Shariously great ways.