Honey Balsamic Chicken With Tomatoes Mushrooms And Peppers From Sue Wolk Recipes

Steps:

• Heat the oven to 425 degrees.
• In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
• Dredge the chicken breasts in the mixture, getting them coated with the liquid.
• Nestle the breasts in the vegetable mixture, but do not completely bury them.
• Salt and pepper them, then drizzle them with the honey.
• Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.

Steps:

• Heat oven to 425 degrees. Trim excess fat from chicken. In a large shallow baking dish (10 1/2 x 15 1/2") toss peppers, mushrooms, and tomatoes Drizzle with oil and vinegar and sprinkle with rosemary, 1/2 t salt, and lots of ground pepper Toss until well coated and place chicken skin side down in veggie mixture so they will become coated and then turn over. Sprinkle with remaining 1 t salt and more pepper. Drizzle chicken skin with honey. Bake until chicken is well browned and cooked through - 50-60 minutes.

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.

Steps:

• Pat chicken dry with paper towels. Sprinkle with salt and pepper.
• In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
• In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
• Cut chicken diagonally into slices. Serve sauce over chicken.

Steps:

• In a nonstick skillet, heat 1 teaspoon of the oil.
• In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
• Add the chicken and coat both sides with the mixture.
• Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
• Transfer to a plate and keep warm.
• In the skillet, heat the remaining teaspoon of oil.
• Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
• Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
• Serve the chicken, topped with the mushrooms.