CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
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
VINEGAR-AND-GARLIC-BRAISED CHICKEN
A Filipino-inspired braise similar to adobo with the potent combination of vinegar, soy sauce, sugar, and garlic that acts as both marinade and simmer sauce. Once the chicken is tender and the sauce reduces to a glossy consistency, it takes on a sweet and sour flavor that is delightful drizzled over a bowl of Coconut Rice and steamed baby bok choy.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h
Number Of Ingredients 8
Steps:
- Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
- Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
- Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.
CHICKEN BREASTS WITH GARLIC AND BALSAMIC VINEGAR
Make and share this Chicken Breasts With Garlic and Balsamic Vinegar recipe from Food.com.
Provided by Irish Rose
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
- Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
- Add the vinegar, broth, bay leaf and thyme.
- Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
- Pour the mushroom sauce over the chicken and serve.
CHICKEN BREASTS AND BALSAMIC VINEGAR
I needed a fast recipe for some boneless chicken, and this was it. Adapted a bit from a recipe I had, it was delicious. Suitable for just family, or company, too.
Provided by ciao4293
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour, salt and pepper in a shallow dish, and dredge the chicken in it.
- Heat oil in large skillet and cook the chicken until brown on one side (about 3-4 min).
- Turn the chicken and add the garlic.
- Cook 3 minutes more, while stirring the garlic around.
- Add the broth, vinegar, bay leaves, and herbs.
- Cover tightly, reduce heat to med-low, cook for about 10 minutes, turning chicken a couple of times. (When you get to the end of this step, you have a choice...you can proceed and reduce the sauce, or you can stop now after ADDING THE TBSP OF BUTTER. This way, you have more sauce, which is the way my husband likes it.)
- When chicken is done, remove from pan.
- Bring heat back up to med.
- ,and cook the pan juices for 7 minutes, uncovered.
- Stir in butter and remove bay leaves.
- Spoon sauce over the chicken.
- I served white rice on the side, and spooned a bit of sauce over that, too.
- Yum.
Nutrition Facts : Calories 275.4, Fat 13.1, SaturatedFat 3.5, Cholesterol 83.2, Sodium 452.3, Carbohydrate 10.2, Fiber 0.3, Sugar 2.6, Protein 27.2
BALSAMIC VINEGAR AND GARLIC OVEN CHICKEN
Very juicy and easy--clean up isn't bad either. I saw a recipe for barbecue chicken in foil and decided to alter it for my tastes. Prep time includes roasting the garlic (optional, you can just get canned garlic if you want, I haven't tried it that way.)
Provided by ashley_nikki07
Categories Chicken Breast
Time 1h57m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Lay out foil and make a small "pan" with it, two to three layers is okay because it will help clean up.
- Spread a very light layer of butter on the foul where you will place the chicken later.
- Season the chicken breasts with lemon pepper seasoning, press it down into the chicken a little.
- Sprinkle balsamic vinegar on all sides of chicken, don't make a bath for it but just put it on the chicken.
- Place three garlic cloves on each piece of chicken, evenly spaced, smashed on top of each chicken, sprinkle with a pinch of salt.
- Cook in the oven for 35 minutes, open foil.
- Sprinkle desired amount of shredded cheese on top of the chicken and cook uncovered for another 2-3 minutes. Cooking time might differ depending on the size of the chicken (mine were pretty small).
- Enjoy while its hot! Dip in more vinegar or the juices in the foil if you need more flavor.
Nutrition Facts : Calories 320.2, Fat 10.8, SaturatedFat 6, Cholesterol 127.8, Sodium 346.3, Carbohydrate 4.7, Fiber 0.3, Sugar 0.3, Protein 48.6
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