BALSAMIC CHICKEN WITH CORN AND SWISS CHARD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
- Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
- Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.
Nutrition Facts : Calories 440 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 130 milligrams, Sodium 520 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 42 grams
CHICKEN BALSAMICO
Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese ... yum!
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
BALSAMIC CHICKEN OVER A CORN PUREE
This is one of the best simple dishes you can serve. It can be for a elegant dinner party or you can serve it family style. I like to serve this dinner with some hearty homemade bread and your favorite green salad. But whatever you serve this with, It is a great dish.
Provided by SarasotaCook
Categories Chicken Breast
Time 35m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- Balsamic Vinegar -- In a small saucepan on medium heat add the vinegar and honey and reduce by about 1/3. It should take around 5-7 minutes. Then remove from the heat and just set to the side. You can do this way ahead of time if necessary.
- Corn Puree -- In a small sauce pan saute the bacon until golden brown. Remove to a small plate lined with a paper towel to drain. Leave most of the drippings in the pan (about 1 teaspoon is all you need). If you have more than that, please remove some of the drippings.
- Add corn and onion and cook until heated through and the onion becomes tender. About 4-5 minutes. Pour into a blender with the cream and butter, salt and pepper and puree until smooth. Return to the pan over medium low heat and heat back up. The basil should not be added until the end of the dish for freshness.
- Chicken -- You should of already had the chicken out at room temperature Never cook COLD meat, poultry, or seafood. Season well with salt and pepper on both sides. In a large saute pan add the olive oil on medium high to high heat and saute the chicken until brown on the first side, 3-4 minutes, then flip and brown the other side another 2-3 minutes until brown. Add the balsamic reduction to the pan and flip the chicken a few times so it is covered well with the glaze. Cover and let it finish cooking. Depending on the size of the breasts and either breasts or thighs, your cooking time will vary. About 5-7 minutes is all it takes.
- Corn -- Finish the corn by turning up the heat a little and then adding in the bacon and basil.
- Serve -- I like to plate the dish but putting a few spoons of the corn puree on each plate and then top with the the chicken breast. I like to cut each chicken breast on a angle into 3 to 4 slices and then maybe a couple a fresh basil leaves if you want. If you have any balsamic glaze left -- just drizzle over the top. ENJOY!
Nutrition Facts : Calories 851, Fat 55, SaturatedFat 26, Cholesterol 204.8, Sodium 241.1, Carbohydrate 60.1, Fiber 4.2, Sugar 23.7, Protein 36.8
SKILLET BALSAMIC CHICKEN
An easy vinegar chicken recipe guaranteed to make you salivate!
Provided by Debby Tambe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
- Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
- Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 16.2 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 2.3 g, Protein 28.9 g, SaturatedFat 1.4 g, Sodium 89.5 mg, Sugar 7.7 g
BALSAMIC CHICKEN
Delicious chicken dish for a nice, simple, light meal. Note:This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it. Note: If desired, you can substitute approximately 12-16 chicken breast tenders (tenderloins) in lieu of the whole chicken breasts.
Provided by UnknownChef86
Categories Chicken
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet -- not one with ridges).
- Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
- In a large frying pan, pour oil and heat to medium temperature.
- Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done.
- Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.
- Add butter; stir to melt.
- Place chicken on serving dish and spoon sauce over chicken.
- Garnish with parsley sprigs and cherry tomatoes.
Nutrition Facts : Calories 209.3, Fat 8.7, SaturatedFat 3.4, Cholesterol 85.6, Sodium 222.4, Carbohydrate 4.9, Fiber 0.3, Sugar 3.2, Protein 25.7
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