Chicken Tenders W Balsamic Vinegar Glaze Food

BALSAMIC CHICKEN TENDERS

Steps:

• Whisk together chicken broth, balsamic vinegar, garlic, and Italian seasoning.
• Place chicken tenders in a resealable plastic bag with the marinade. Massage and shake to coat. Let sit on the counter for no more than 30 minutes or marinate in the fridge for an hour or up to 12 hours.
• Heat olive oil in a large, heavy bottomed skillet.
• Season chicken with salt and place in the skillet with space between each piece. Work in batches if you have to. Cook the chicken over medium high heat until browned on both sides; about 3-5 minutes per side.
• Transfer cooked chicken to a plate and cover with foil. Rest 5 minutes before serving.

CHICKEN TENDERS WITH BALSAMIC VINEGAR GLAZE - CLEAN EATING

Steps:

• Heat pan over med-high heat, spray with cooking spray.
• Add chicken tenders and season with pepper.
• Cook turning pieces half way through about 7 minutes.
• Remove and set aside.
• Reduce the heat to low-med add garlic and saute.
• Then add vinegar, honey and chicken broth.
• Simmer scraping the bottom of the pan for 1 minute.
• Return chicken to pan.
• Mix all ingredients together and heat through.
• Garnish and serve.

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

CHICKEN TENDERS W/ BALSAMIC VINEGAR GLAZE

Steps:

• heat oil over med-high heat. Add chicken season with pepper. Cook 3 to 4 min on each side. Remove chicken and set aside.
• Reduce heat to low-medium, add garlic and saute. Then add vinegar, honey and chicken broth. Scrape bottom of pan and heat 1 minute.
• Return chicken to pan, mix ingredients and heat through.

CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE

Steps:

• Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
• Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
• Meanwhile, cut peppers lengthwise into thin strips.
• Mince garlic.
• Transfer chicken to a serving platter.
• Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
• Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.

HONEY BALSAMIC CHICKEN

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.

BALSAMIC VINEGAR GLAZE

Steps:

• Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.