Balsamic Chicken With Sweet Flavor Recipes

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:

• Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.

Steps:

• Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the garlic, balsamic vinegar, olive oil, honey, oregano, 1/2 teaspoon kosher salt and the red pepper flakes in a shallow bowl.
• Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the vinegar mixture while you make the peperonata.
• Make the peperonata: Toss the bell peppers, red onion and grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, basil, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and the red pepper flakes.
• Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
• Top the chicken with the peperonata.

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.