Quick Gourmet - Balsamic Poached Chicken

This makes a rather sweet sauce, and it's delicious with simple vegetables like spring potatoes, asparagus or a mixed salad.

Another wonderful recipe from the Unemployed Cook.

2 to 3 boneless, skinless chicken breast fillets

1 1⁄2 cups chicken stock

1⁄2 cup balsamic vinegar

Salt, to taste

Black pepper, to taste

2 Tbsps brown sugar

1. Season chicken breasts with salt and pepper.
2. Bring the stock and the vinegar up to a boil in a medium (2 quart) saucepan, add chicken, and reduce to a simmer. Simmer for 15 to 18 minutes, turning once (cooking time will depend on the thickness of the chicken). Internal temperature should read 165°F when done.
3. Remove the chicken from the pan, and keep warm in a 170°F oven.
4. Turn heat up to high, add brown sugar, and reduce cooking liquid to about 1⁄4 cup (you may want to transfer all of this to a large shallow pan to speed up the evaporation rate). 
5. Slice the chicken thickly and spoon some of the pan sauce over it, and serve.