Chicken With Cranberry Balsamic Sauce Food

CRANBERRY BALSAMIC CHICKEN

Steps:

• Preheat oven to 325°. In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up.
• Melt butter in the same skillet then add cranberries, vinegar, garlic, brown sugar, and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, 5 to 10 minutes.
• Transfer to oven and cook until the chicken thighs are cooked through, 18 to 25 minutes more.
• Serve warm.

CHICKEN WITH CRANBERRY-BALSAMIC SAUCE

Steps:

• Sprinkle chicken with 1 teaspoon salt and the pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 425° for 12-15 minutes or until a thermometer reads 170°., Add the cranberry juice, vinegar, cranberry sauce and shallot to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Stir in butter and remaining salt until butter is melted. Serve with chicken.

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.

CRANBERRY SAUCE CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

CRANBERRY BALSAMIC CHICKEN

Steps:

• Preheat the oven to 400.
• Heat olive oil in a large oven-safe skillet over medium-high heat.
• Add the onion and sauté until tender, about 5 minutes.
• Season chicken on both sides with rosemary, salt and pepper. Turn heat up to medium-high, move the onions to the side and add the chicken to the skillet. Sear over medium-high heat for 3-4 minutes per side, until browned.
• Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) to the pan and bring to a simmer. Scrape the pan to loosen any browned bits. Turn to coat the chicken breasts in the sauce.
• Transfer the skillet to the oven and cook at 400 for 10-15 minutes, until the chicken breasts are cooked through. (I recommend using a meat thermometer.) Alternatively, you can continue cooking the chicken stovetop. Cover the skillet and reduce heat to medium low and cook for 10-15 minutes, until the chicken is cooked through.
• Carefully remove the skillet from the oven. Add the butter to the skillet, if using, and stir into the sauce until melted.
• Serve the chicken with onions and extra sauce drizzled on top.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.

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.