Balsamic Chicken With Sweet Flavor Recipes

Steps:

• 1. Preheat oven to 350°F.
• 2. In a 9x13 glass baking dish, whisk together the balsamic vinegar, honey, soy sauce, and minced garlic.
• 3. Place the chicken breasts on top of the mixture and turn to coat.
• 4. Bake, uncovered, for 30-40 minutes, depending on the size of the chicken breasts, until cooked through. Baste the chicken with the sauce half way through cooking.
• Do Ahead
• The chicken can be marinated up to 8 hours.

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.

Steps:

• Season chicken, if desired, with salt and black pepper.
• Melt Country Crock® Spread in large nonstick skillet over medium-high heat and brown chicken, turning once, about 6 minutes. Remove chicken and set aside.
• Cook mushrooms and onion in same skillet over medium heat, stirring occasionally, until tender, about 3 minutes. Add vinegar and simmer 1 minute. Stir in broth and mustard and simmer, stirring occasionally, 4 minutes, or until sauce is slightly thickened.
• Return chicken to skillet and simmer uncovered 5 minutes or until chicken is thoroughly cooked. Serve, if desired, with warm crusty French bread.

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut sweet potatoes into medium julienne.
• Spread sweet potatoes evenly onto parchment paper-lined baking tray.
• Season with olive oil, pepper, and salt.
• Bake for 20 minutes. Set aside.
• Trim asparagus and cut into pieces diagonally.
• Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
• Season chicken with pepper and salt. Place on top of the veggies.
• Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
• While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
• Distribute veggies and chicken into four containers.
• Pour the sauce reduction onto the chicken.
• Can be refrigerated up to 4 days.
• Enjoy!

Steps:

• Place above ingredients except meat, oil, wine, tomato, and maple syrup in a food processor or blender.
• Start blender with cover, on low speed wait five-ten seconds or so, slowly add a portion of the wine.
• You want the onion and garlic to chop but not to puree.
• adding too much liquid at once will just stir it around.
• Stop blender, add ½ of the total amount of tomatoes, start blender on slow speed for ten seconds or so, shorter for processor.
• Just to whack them around not to puree them.
• If you have Wine left over from the measurement above its ok.
• Pour the mixture from the blender into bowl.
• Add maple syrup, oils, and part of the wine.
• Stir.
• I haven't a measurement for the wine as this is to taste.
• You do not want the other ingredients floating in wine, just part of the combined.
• Place medallions in an oven glass so that they can lay flat and have a little room round them for the marinate Pour over the meat, turn them over a few times so the liquid can coat all the chicken.
• Another way to accomplish I like is to place 1/3-1/2 of the medallions in a 2 or 3 large ziplock adding the liquid carefully remove extra air, zip them shut.
• Carefully over your sink, just in case there is a leak, rotate the bags this will help to coat them.
• If time allows place the meat mixture either in the bags on a plate, or the oven glass covered in refrig, for 1 hour.
• Otherwise precede to baking instructions below Tightly cover with aluminum foil place in preheated 375 oven, for about 45min.
• This will varies based on the thickness of the meat.
• Remove aluminum foil cover, turn medallions over add remaining tomatoes some on top of meat, and bake for a additional 15min 20min uncovered till chicken appears, still moist rather caramel in color.
• To serve place one serving on plate cover with tomato and marinate from the baking dish.
• Also meat can be cubed and placed on salads. Or with pasta noodles. Conserving the baked marinate for a dressing.
• We never have leftovers of this very long no matter what you do with them at this point.
• Enjoy.

Steps:

• Season the chicken with salt and pepper.
• In a large skillet, heat 2 Tbsp of the oil.
• Saute the chicken over med-high heat, turning once, until golden on both sides, about 8 mins total.
• Transfer the chicken to a plate.
• Add the remaining (2 Tbsp) of oil to the skillet and reduce the heat to medium.
• Cook the bell peppers and onion, stirring often, until just softened, about 4 minutes.
• Add the garlic and cook, stirring, for 1 minute.
• Stir in about half the basil and all the vinegar.
• Return the chicken and any accumulated juices to the skillet.
• Reduce the heat to med-low. Simmer until the chicken is cooked through, about 3 minutes.
• Stir in the remaining basil and season with salt and pepper.