Image by Matthew Walton
This is quite simple. Heat a pan of water to boiling, add chicken stock concentrate (or use proper chicken stock if you like) and flavour with balsamic vinegar. Poach chicken breasts in it at a very gentle simmer until they’re cooked through. I wasn’t paying attention to how long that takes so I can’t offer any guidance there. Try consulting a real recipe book.
When the chicken is poached, set it aside. Make the balsamic reduction by boiling balsamic vinegar, brown sugar, a dash of chicken stock concentrate, ground black pepper and a bit of water in a pan. Taste for goodness. If not good, adjust until it is.
If the chicken breast has skin on it, heat a frying pan until it’s very hot, then add some oil (I used olive) and fry the chicken’s skin side until the skin becomes brown and crispy. If you don’t fancy that, remove the skin before poaching.
Remove the chicken, slice (this is a superb opportunity to make sure it’s cooked through – if it’s not, you can fix that by frying the slices, which won’t take long but will change the dish a bit), and place on a bed of rice (you don’t need me to tell you how to cook rice, do you?). Drizzle over the sauce and enjoy.