Agrodolce, or sour and sweet, write the authors of “The Gastrokid Cookbook,’’ “is considered something of an art in Italian kitchens.’’ This agrodolce turns the meat dark and succulent, they say, yet sweet. It was created by accident by one of the authors’ wives.
|4||tablespoons olive oil|
|2||tablespoons balsamic vinegar|
|2||cloves garlic, smashed|
|Salt and pepper, to taste|
|4||boneless chicken breast halves|
1. In a baking dish, combine 3 tablespoons of the olive oil, balsamic vinegar, garlic, salt, and pepper. Turn the chicken in the mixture. Cover and refrigerate for 1 hour.
2. In a large skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. When it is hot, cook the chicken, without turning, for 4 minutes. Turn and cook the other side for 3 minutes more or until the chicken is cooked through. Serve with the juices in the pan.
Adapted from “The Gastrokid Cookbook’’