Balsamic Vinegar Sauce For Chicken Food

BALSAMIC CHICKEN

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.

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

Steps:

• For the BBQ sauce:
• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
• For the chicken or steak:
• Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
• Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
• Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

GRILLED CHICKEN BREASTS WITH BALSAMIC SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
• Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
• Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

CHICKEN IN VINEGAR SAUCE

Steps:

• Chop whole onion.
• Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.
• Add chicken breasts, and brown on both sides.
• Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.

SKILLET BALSAMIC-GLAZED CHICKEN

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).

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

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.

SAUTEED CHICKEN BREASTS WITH BALSAMIC VINEGAR PAN SAUCE

Steps:

• Combine broth, vinegar, and honey in a small bowl.
• Melt butter and heat oil in a large nonstick pan over low heat.
• Place flour in a shallow pan or dish.
• Dredge chicken in flour and shake off excess.
• Sprinkle chicken with salt and pepper.
• Increase heat to medium-high; heat for 2 minutes or until butter browns.
• Add chicken to the pan and cook for 4 minutes per side or until golden.
• Remove chicken from pan and keep warm.
• Add shallots and saute 30 seconds.
• Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
• Serve sauce over chicken and garnish with parsley.

CHICKEN WITH BALSAMIC VINEGAR

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil if desired.

CHICKEN BREASTS WITH BALSAMIC VINEGAR SAUCE

Steps:

• Remove all visible fat from chicken. Spray a large nonstick skillet with cooking spray. Brown chicken breasts over medium-high heat for 3 minutes per side. Transfer chicken to a plate. Add onion, garlic and mushrooms to same skillet. Reduce heat to low and saute until onion is translucent but not browned, about 3 minutes. Add vinegar, wine, pepper, salt and rosemary. Bring mixture to a simmer. Return chicken pieces to skillet. Cover and simmer until chicken breasts aer cooked through, about 20 minutes.
• Transfer chicken to a heated serving platter. Cook sauce over high heat until reduced to about 1/2 cup. remove from heat and whisk in butter. Pour sauce over chicken; garnish with rosemary sprigs.

FRENCH CHICKEN IN VINEGAR SAUCE

Steps:

• Add 1 or 2 tablespoons of water to a large nonstick skillet and add onions.
• Cook the onions for 4 minutes until they begin to soften.
• Apply small amount of cooking spray and cook another minute or two until there is some browning and carmelization.
• Add chicken and sauté each side 3 minutes or until browned.
• Combine wine and remaining ingredients (wine through black pepper) in a medium bowl; stir well.
• Add wine mixture to chicken mixture and cover, reduce heat and simmer 15 minutes.
• Turn chicken over.
• If you like a thick sauce, remove cover and cook an additional 5 minutes.
• Otherwise return cover and simmer an additional 5 minutes.

CLASSIC BALSAMIC MARINADE FOR CHICKEN

Steps:

• Whisk Worcestershire sauce, oil and vinegar until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use.
• Pour remaining Worcestershire sauce mixture over chicken in shallow dish; turn to evenly coat both sides of chicken breasts.
• Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade.
• Grill chicken 6 to 8 min. on each side or until done (165°F), turning and brushing with reserved Worcestershire sauce mixture for the last 5 min.

CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• In a large skillet, heat olive oil over medium high heat.
• Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
• Remove to a plate.
• Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
• Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
• Add the leeks, carrots and red pepper.
• Heat to boiling.
• Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
• Stir in the garlic powder, salt, pepper and balsamic vinegar.
• Heat to boiling.
• Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR

Steps:

• Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
• Rinse the mushrooms; drain and pat dry.
• Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
• Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
• Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
• Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
• Transfer the pieces to a warm serving platter and cover with foil.
• Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
• Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.

GARLIC CHICKEN BREASTS WITH SPICY BALSAMIC VINEGAR-SESAME SAUCE

Steps:

• Dredge chicken breasts in flour.
• Shake off excess.
• In a large skillet, heat oil over medium high heat.
• Add chicken and cook for 3 to 4 minutes.
• Add garlic.
• Flip chicken and continue cooking 3 to 4 minutes.
• Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
• Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
• Remove from heat and let stand for 5 minutes before serving.
• Serve over rice.

CHICKEN IN BALSAMIC VINAIGRETTE SAUCE ( LOW FAT )

Steps:

• Season chicken breasts with ground black pepper and garlic powder.
• Heat oil in a medium skillet, and brown the onion, minced garlic and seasoned chicken breasts. ( be careful not to over cook the garlic, it will turn bitter).
• Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

SKILLET BALSAMIC CHICKEN

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.

BALSAMIC CHICKEN

Steps:

• Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
• Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

ONION CHICKEN IN BALSAMIC SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
• Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
• Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR

Steps:

• Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
• Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
• Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.

PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE

Steps:

• Season the chicken with salt and pepper and let rest.
• In a small skillet, saute onions in the butter until they are golden brown (carmelized).
• In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
• While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
• Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
• Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
• Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
• Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
• Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

CHICKEN WITH BALSAMIC VINEGAR, SHALLOTS, AND GARLIC SAUCE

Steps:

• Cook bacon on medium heat until crisp in a large skillet. Remove bacon and allow to drain and cool on paper towels. Leave bacon fat in skillet.
• Season chicken breasts with salt and pepper on both sides. Brown chicken in bacon fat over med. high heat, turning once halfway through cooking. When chicken is no longer pink, transfer to plate and pour off all but two tablespoons of fat from skillet.
• Add shallots to skillet over med. low heat. Cover and stir occasionally until light golden color. Remove lid and cook a few minutes more until they are a deep golden color. Stir often to keep them from sticking and burning.
• Add garlic to skillet along with 1 cup of water. Bring to a boil while stirring for about a minute.
• Place chicken back into skillet, turning to coat with the liquid. Cover skillet and simmer for about 30 minutes.
• While waiting, put bacon slices in a ziplock bag and crush with your hands into big bacon bits.
• Remove chicken from skillet and arrange on a serving dish. Add vinegar to skillet and bring to a boil to reduce the sauce, stirring and mashing the garlic. Add more pepper to taste.
• Pour sauce over chicken and garnish with bacon bits.

CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE

Steps:

• Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
• Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
• Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.