BALSAMIC CHICKEN WITH SPINACH AND FRESH TOMATO
Fresh & easy, tweak as you like. As mentioned below, I serve it over egg noodles. Recipe from Check Your Health courtesy of Chef Bryan Wolley.
Provided by Emily Han
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet and coat the bottom with just enough olive oil (about 2 Tbsp).
- Saute garlic, dried basil, and onion until fragrant.
- Flatten chicken breasts to 1/2 inch thick. Sprinkle with salt and pepper, sesar each breast side for about 6 minutes or until done.
- When you have about 5 minutes left, add the tomatoes, vinegar and wine.
- Allow to cook down for last 5 minutes.
- Place a cup of spinach onto a plate, followed by the tomato reduction and then top off with the chicken.
- Alternatively, toss spinach in the pan and stir for a minute or two, and serve skillet contents on top of egg noodles (our favorite way to eat it!).
CHICKEN WITH BALSAMIC GLAZE AND FRESH SPINACH
Adapted from the Cooking Pleasures magazine. This is a quick-cooking saute making it ideal for a weekday meal. Also, uses 1 skillet so clean-up is a breeze. The simple glaze is reduced to give the dish a sweet-sour taste.
Provided by CookGordon
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken with 1/4 teaspoons of the salt and pepper. Heat oil in a large skillet over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until brown, turning once. Cover and reduce heat to medium; cook 4 minutes or until chicken is no longer pink in center and juices run clear. Place on plate; loosely cover to keep warm.
- Increase heat to medium-high. To same skillet, add bell pepper, onion and garlic. Cook 1 to 2 minutes or until vegetables just begin to soften. Add spinach; sprinkle with remaining 1/8 teaspoons salt. Remove from heat; toss until spinach is barely wilted. Place on serving plates or platter. Top with chicken.
- Return same skillet to high heat. Add vinegar and brown sugar. Bring to a boil; boil 30 to 60 seconds or until slightly thickened, scraping up browned bits from bottom of skillet. Drizzle balsamic glaze around chicken and vegetables.
Nutrition Facts : Calories 223.4, Fat 6.8, SaturatedFat 1.2, Cholesterol 75.5, Sodium 398.6, Carbohydrate 11.9, Fiber 2.4, Sugar 6.9, Protein 27.3
HALIBUT WITH BALSAMIC GLAZE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
- Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
- Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
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
BALSAMIC CHICKEN
The flavor of balsamic vinegar and sage compliment eachother so well with the chicken. I prefer this dish served over basmati rice. My friend Michele (who gave me this recipe) prefers it over noodles. Either way, hope you enjoy.
Provided by mermaidmagic
Categories Chicken Breast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Dredge the cutlets in flour.
- Brown in garlic and oil.
- Remove cutlets and deglaze pan with balsamic vinegar (twice around) and chicken broth (1/2- 1 cup).
- Be sure to scrape up bits from bottom of pan.
- Add cutlets back to pan.
- Add fresh sage, salt and pepper.
- Simmer until done, approximately 20 minutes.
- Sauce should be thickened and reduced.
- Serve over rice or pasta.
Nutrition Facts : Calories 368.8, Fat 15.9, SaturatedFat 2.6, Cholesterol 116.2, Sodium 363.6, Carbohydrate 12.3, Fiber 0.4, Sugar 2.1, Protein 41
BALSAMIC GLAZED CHICKEN PASTA WITH VEGETABLES
I was looking for something quick and easy to make. It's always so hot to cook in the summer so I wanted something I could cook outside on the grill or toss together as a pasta salad. I was pleasently surprised how well this recipe turned out and it was exactly what I was trying to create for a summer pasta salad for dinner. I hope your family enjoys it as much as mine.
Provided by prensh
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
- Set aside while making the glaze.
- In a small saucepan, mix brown sugar, balsamic vinegar, maple syrup, orange juice, minced garlic, and olive oil.
- Bring mixture to a boil.
- Reduce heat and simmer for about 10 minutes.
- Remove from heat and set aside.
- Grill chicken over medium coals until done.
- Slice into strips when cool and set aside until pasta is ready to assemble.
- Add olive oil to a heated skillet.
- Place prepared vegetable in the olive oil and saute until tender, about 15 mintues.
- While vegetables are cooking, boil water and cook pasta until tender.
- Drain pasta and place in a large bowl.
- Add chicken, sauted vegetables, and balsamic vinegar glaze.
- Toss and serve.
- Add parmesan cheese if desired.
Nutrition Facts : Calories 678.1, Fat 19.3, SaturatedFat 3.4, Cholesterol 147.3, Sodium 350.6, Carbohydrate 86.4, Fiber 6, Sugar 19.5, Protein 40.5
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
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
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