GLAZED BALSAMIC CHICKEN
I made this for the first time last night & my husband announce that we will be having it again! The chicken is moist, the glaze is a very mild sweet & sour and its simle to make! The recipe came from the Canadian Living booth at the Good Food Festival in Toronto.
Provided by CountryLady
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
- Don't discard remaining flour when you remove the chicken.
- Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
- Remove to a plate& keep warm in the oven.
- Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
- Sprinkle with remaining flour& cook, stirring, for 30 seconds.
- Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
- Return chicken& any accumulated juices to the skillet, turning to coat.
- Cook, turning occasionally, until chicken is glazed, about 5 minutes.
- Sprinkle with parsley before serving.
BALSAMIC-GLAZED CHICKEN
Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.
Provided by Brandie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
- Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
- Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g
ROASTED BALSAMIC-GLAZED CHICKEN
Provided by Reggie Southerland
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
- Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
- Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.
BALSAMIC THYME CHICKEN
Make and share this Balsamic Thyme Chicken recipe from Food.com.
Provided by Melany
Categories Chicken
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 350 degrees F.
- Spray shallow one quart baking dish with veg spray.
- Heat margarine in med.
- nonstick skillet over med high heat.
- Add chicken and cook until slightly browned; remove chicken to baking dish.
- Pour broth into skillet, add peppers, onion and thyme; simmer about ten minutes.
- Lift veggies from skillet with a slotted spoon and arrange on top of chicken.
- In small bowl, combine vinegar, sugar, salt and pepper; Pour into skillet, bring to a boil and simmer about five minutes.
- Pour over chicken, cover, and bake for 20 minutes or till chicken is tender.
Nutrition Facts : Calories 181.8, Fat 3.3, SaturatedFat 0.8, Cholesterol 75.5, Sodium 151.8, Carbohydrate 9.9, Fiber 1.1, Sugar 6.7, Protein 26.4
SKILLET BALSAMIC-GLAZED CHICKEN
This balsamic-glazed chicken is quick, easy, and very tasty!
Provided by Jenna
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
- Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 198.7 calories, Carbohydrate 10 g, Cholesterol 65.4 mg, Fat 6.4 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.3 g, Sodium 207.1 mg, Sugar 9.4 g
BALSAMIC-GLAZED ROASTED CHICKEN
This tangy dish nicely combines sweet and sour flavors. This is a great recipe for the single, busy person: it can even be made in a counter-top oven! I usually serve this with rice, or I pull the meat off the bone and serve it on a salad.
Provided by D. Todd Miller
Categories Chicken Breast
Time 45m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Prep a baking sheet with non-stick cooking spray.
- Season chicken with sage, pepper, and soy sauce. Rub with 1 teaspoon dried thyme.
- Place seasoned chicken on baking sheet, place in oven, and begin baking.
- In the meantime, heat jelly, vinegar, and the other teaspoon of thyme in a small saucepan until jelly is melted. Remove from heat.
- Frequently brush the baking chicken with glaze until chicken is thoroughly cooked and juices run clear (about 30 minutes total).
Nutrition Facts : Calories 709.8, Fat 13.8, SaturatedFat 4, Cholesterol 92.8, Sodium 478.5, Carbohydrate 120.1, Fiber 3, Sugar 86.2, Protein 31.4
BALSAMIC CHICKEN
I serve this on top of Cheddar Mash Recipe #164125, for a lighter meal serve the chicken on plain boiled rice instead. Cooking time includes leaving to marinate.
Provided by samcp4
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the balsamic vinegar, mustard and honey.
- Mix in the chicken and leave to stand for at least 10 minutes, the longer the better.
- Heat the oil in a griddle pan.
- Remove the chicken from the marinade and cook in the griddle pan for 4 minutes each side, or until cooked.
- Add the remaining marinade and cook for a further minute.
- Serve the chicken and pour over the remaining sauce.
Nutrition Facts : Calories 322.8, Fat 17.5, SaturatedFat 4.4, Cholesterol 92.8, Sodium 92, Carbohydrate 9.5, Fiber 0.4, Sugar 8.8, Protein 30.9
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
BALSAMIC GLAZED BROCCOLI
This is adapted from a recipe on drfuhrman.com. I made some changes to better fit our taste preferences and simplified the instructions. You can reduce prep time by using frozen chopped broccoli and jarred garlic.
Provided by Anne Sainz
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place vinegar in a small pan and boil over medium heat until it is syrup-like and reduced by half, about 3 minutes. Pour vinegar into a large bowl and whisk in mustard and thyme and set sauce aside.
- Prepare garlic, broccoli, pepper and mushrooms.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, broccoli, pepper and mushrooms. Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking until broccoli is tender crisp.
- Mix in reserved sauce. Sprinkle with walnuts.
Nutrition Facts : Calories 244.8, Fat 12, SaturatedFat 1.2, Sodium 173.1, Carbohydrate 28.5, Fiber 8.4, Sugar 12.6, Protein 10.2
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