Chicken Breast With Sage And Balsamic Vinegar 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 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.

BALSAMIC CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
• Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
• Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
• Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.

CHICKEN BREASTS AND BALSAMIC VINEGAR

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.

BALSAMIC CHICKEN BREASTS

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.

ROASTED CHICKEN WITH BALSAMIC VINEGAR AND HERBS

Steps:

• Marinate The Night Before:.
• Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and oil over the chicken, cover with plastic wrap and refrigerate. Turn the pieces once or twice while in the marinade.
• To Bake:.
• Preheat the oven to 375 degrees.
• Cut the potatoes 1 inch cubes for roasting. Sprinkle them with salt and pepper, coat them with olive oil. Set them aside.
• Remove the chicken from the marinade, reserving the liquid. Strain the marinade through a fine sieve.
• Reserve the liquid for making the gravy.
• Put the potatoes on the bottom of a large roasting pan and place the chicken pieces skin side down on top of the potatoes. Bake for 30 minutes. Turn chicken skin side up and roast for an additional 45 minutes. The chicken will be golden brown with a crispy skin.
• Remove chicken to a platter and cover with foil to keep warm.
• Turn oven temperature up to 450 degees.
• Continue to roast the potatoes in the pan for 15 -20 minutes until they are soft in the center when tested with a fork. Add the potatoes to the chicken platter. Cover with foil and keep warm.
• Transfer the roasting pan to a burner on medium high heat. Deglaze the pan with the strained chicken marinade, loosening any browned bits on the bottom of the pan. Add the chicken stock and bring to a boil and cook for 5 more minutes.
• Mix the cornstarch with the cold water until it is smooth and add to the sauce in the pan stirring well. Boil for 2-3 minutes, or until thickened . Ladle some of the sauce over the chicken and potatoes and place the extra sauce in a gravy boat. The masterpiece is ready to be served.
• For an alternative way to thicken the sauce make a paste with 2 tablespoons of soften butter and 1 ½ TBSP of flour. Add it to the boiling sauce instead of the corn starch paste. Why should you do it? " because some time you feel like a nut, and sometime you don't !".

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.

CHICKEN BREASTS WITH GARLIC AND BALSAMIC VINEGAR

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 BREAST WITH SAGE AND BALSAMIC VINEGAR

Steps:

• Pound chicken breasts with the flat side of a meat mallet to flatten out and ensure even cooking.
• Heat olive oil in a skillet over medium-high heat. Add chicken breasts and season with salt and pepper. Cook until chicken breasts are browned and no longer pink in the middle, 5 to 8 minutes per side. Transfer to serving plates and keep warm.
• Add butter, bacon, sage leaves, balsamic vinegar, maple syrup, and chopped hazelnuts to the same skillet. Bring to a quick boil. Reduce heat and simmer, stirring regularly, until sauce thickens slightly, 3 to 4 minutes. Season with salt and pepper. Pour sage sauce over chicken.

ROAST CHICKEN WITH BALSAMIC VINEGAR AND SAGE

Steps:

• Preheat oven to 350°F.
• Rinse chicken; pat dry. Tuck wings behind the back.
• Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin.Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly.
• Pat the skin firmly back in place.Tuck the remaining sage leaves and garlic into the cavity.
• In a small bowl, whisk together the olive oil, vinegar, sugar, salt and pepper (to taste).
• Rub some of the mixture over the bird, and pour the remainder inside the cavity.
• Cross the drumsticks and, using kitchen string, tie the legs together.
• Place the chicken, breast side up, on a rack in a roasting pan.
• Roast the chicken basting occasionally with the pan drippings, about 1 1/2 hours or 170°F.
• Serve carved chicken on a warmed platter with pan juices poured over it.

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 BREAST WITH SAGE AND BALSAMIC VINEGAR

Steps:

• Pound chicken breasts with the flat side of a meat mallet to flatten out and ensure even cooking.
• Heat olive oil in a skillet over medium-high heat. Add chicken breasts and season with salt and pepper. Cook until chicken breasts are browned and no longer pink in the middle, 5 to 8 minutes per side. Transfer to serving plates and keep warm.
• Add butter, bacon, sage leaves, balsamic vinegar, maple syrup, and chopped hazelnuts to the same skillet. Bring to a quick boil. Reduce heat and simmer, stirring regularly, until sauce thickens slightly, 3 to 4 minutes. Season with salt and pepper. Pour sage sauce over chicken.

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.