EASY BALSAMIC CHICKEN
This easy balsamic chicken is a 20-minute weeknight dinner with just 4 simple ingredients but great flavor!
Provided by Kathryn
Categories Chicken
Time 20m
Number Of Ingredients 7
Steps:
- Heat oil in a large pan over medium-high heat.
- Add onion and sauté until lightly browned and softened, about 3-4 minutes.
- Season chicken strips with salt and pepper. Push the onion to the sides of the pan and add the chicken to the pan.
- Cook until chicken is well browned, then flip the pieces over and cook on the other side until it is browned, about 6-8 minutes total.
- Add balsamic vinegar and chicken broth.
- Reduce heat to medium low and cook until it's reduced by half and chicken is cooked through, about 3-5 minutes.
- Serve chicken with extra juices drizzled on top.
Nutrition Facts : Calories 349 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 54 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 540 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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
BALSAMIC CHICKEN
A simple yet delicious chicken recipe. This only takes about 10 minutes of actual work, plus the marinating and cook time you'll have an easy chicken dinner with explosive flavor in 45 minutes total.
Provided by Easy Guy Cooking
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a bowl.
- Marinate chicken for 10 minutes on each side in the refrigerator.
- Cook chicken in a pan over medium heat for 5 minutes a side or until cooked through.
- Lower heat and pour in the marinade and simmer chicken for 5 minutes per side.
Nutrition Facts : Calories 51.1, Fat 0.2, SaturatedFat 0.1, Sodium 680, Carbohydrate 10.7, Sugar 9.6, Protein 0.8
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 CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
- Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
- Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.
BALSAMIC ROAST CHICKEN AND VEGETABLES
This is an easy one-dish dinner that even your teenager or husband could get on the table! It is true comfort food and nice during the colder months.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
- Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan.
- Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley.
- Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper.
- Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes.
- Remove the onion and parsley from inside the chicken and discard.
- To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.
BALSAMIC CHICKEN AND VEGGIES MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potatoes, asparagus, chicken breast tender, olive oil, salt, pepper, balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, black pepper, salt
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut sweet potatoes into medium julienne.
- Spread sweet potatoes evenly onto parchment paper-lined baking tray.
- Season with olive oil, pepper, and salt.
- Bake for 20 minutes. Set aside.
- Trim asparagus and cut into pieces diagonally.
- Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
- Season chicken with pepper and salt. Place on top of the veggies.
- Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
- While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
- Distribute veggies and chicken into four containers.
- Pour the sauce reduction onto the chicken.
- Can be refrigerated up to 4 days.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 31 grams, Fat 27 grams, Fiber 4 grams, Protein 37 grams, Sugar 11 grams
SKILLET BALSAMIC CHICKEN
An easy vinegar chicken recipe guaranteed to make you salivate!
Provided by Debby Tambe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
- Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
- Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 16.2 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 2.3 g, Protein 28.9 g, SaturatedFat 1.4 g, Sodium 89.5 mg, Sugar 7.7 g
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