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

Click here to see step-by-step photos for this recipe.

Refrigerate for up to 4 days.

From deputy Food editor and recipes editor Bonnie S. Benwick.

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Ingredients

measuring cup

Servings: 2

Directions

  • Step 1

    If the chicken breast halves are of uneven thickness, you may want to either 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.

  • Step 2

    Place the chicken in a medium saucepan and cover with cool water by at least 2 inches. Set the saucepan over medium-high heat and bring to barely a boil; then reduce the heat to medium-low, cover and poach until cooked through, about 12 minutes (you can cut it in half to check). Drain and discard the cooking liquid; transfer the chicken to a cutting board and, using two forks, shred or pull apart the chicken.

  • Step 3

    Toward the end of the chicken poaching time, in a large, nonstick skillet over medium heat, heat the oil until shimmering. Add the tomato paste and cook, stirring to avoid scorching, until the paste darkens a bit and becomes fragrant, about 5 minutes. Reduce the heat to low, and stir in the broth and balsamic vinegar until the globs of tomato paste have dissolved. Add the shredded chicken and season lightly with salt and pepper.

  • Step 4

    Stir the thyme and oregano until distributed. Taste, and season with more broth and/or vinegar, if desired; the chicken should be a little saucy.

  • Step 5

    Divide among plates and serve warm.

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    Nutritional Facts

    Per serving

    • Calories

      320

    • Fat

      11 g

    • Saturated Fat

      2 g

    • Carbohydrates

      15 g

    • Sodium

      270 mg

    • Cholesterol

      125 mg

    • Protein

      41 g

    • Fiber

      1 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From deputy Food editor and recipes editor Bonnie S. Benwick.

    Tested by Bonnie S. Benwick.

    Published July 3, 2018

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