Dijon Balsamic Herb Chicken Food

GRILLED CHICKEN WITH BALSAMIC AND HERBS

Steps:

• In a small bowl, combine herbes de Provence, Dijon, onion & garlic powder, evoo and balsamic vinegar. Mix to combine evenly. Season with salt and pepper.
• Place chicken breasts into a zip-top plastic bag. Pour the marinade over the chicken. Seal the bag and shake gently to coat the chicken. Marinate in the refrigerator for about 20 minutes (you might want to turn the bag once during this time).
• Preheat barbecue to medium.
• Remove chicken from marinade and pat lightly with paper towel to remove excess moisture.
• Place chicken directly over heat on a well-oiled grill. Cook for about 7-8 minutes per side, or until chicken is cooked through.
• Remove chicken from heat and cover with foil for 5 minutes before serving.

CHICKEN IN A BALSAMIC DIJON SAUCE

Steps:

• Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm.
• Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender.
• Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper.
• Spoon over chicken breasts and serve.
• (I add the chicken back to the skillet with the juices and simmer about 10-15 minutes).
• This one is really tasty!

DIJON BALSAMIC HERB CHICKEN

Steps:

• Combine tarragon, rosemary and pepper; spread evenly onto chicken. Melt 1 Tbsp. of the margarine in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove from skillet; cover to keep warm.
• Melt remaining 1 Tbsp. margarine in same skillet. Add shallots; cook 1 to 2 min. or until tender, stirring occasionally. Add vinegar; cook 1 min. Stir in broth and sugar; bring to boil. Cook until sauce is reduced by one third, stirring occasionally. Stir in mustard.
• Mix cornstarch and water until well blended. Add to ingredients in skillet; mix well. Bring to boil; cook until thickened, stirring occasionally. Serve spooned over the chicken.

HERB DIJON CHICKEN BREASTS

Steps:

• Place chicken breasts in Ziploc bag. Add rosemary, tarragon, chives, onion powder, garlic, buttermilk and mustard. Freeze.
• Thaw chicken and discard marinade. Coat chicken with Panko breadcrumbs (shake chicken in bag of crumbs to coat heavily on both sides).
• Place chicken in sprayed baking dish. Spray chicken w/pan spray. Bake at 400°F for 15-20 minute.

BALSAMIC HERB RUBBED CHICKEN

Steps:

• Combine basil, parsley, rosemary, thyme, vinegar, oil, mustard, salt and red pepper flakes in a food processor.
• Pulse until the mixture forms a coarse paste.
• Place the chicken in a baking pan.
• Rub paste all over chicken pieces; try to cover all sides.
• Cover and refrigerate at least 4 hours, or overnight.
• Preheat oven to 350°F.
• Bake until chicken is cooked and skin is crisp, about 1 1/2 hours.

BALSAMIC HERB LAMB CHOPS

Steps:

• Place lamb chops in a large shallow dish.
• Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard's, oregano, salt and pepper and pour the mixture over chops. Toss and rub in coat. Lay extra fresh rosemary over top of chops.
• Cover and refrigerate for at least 1 hour prior to grilling.
• Grill chops on both sides, until grilled to your liking.