Maple Balsamic Herb Chicken Recipe 435 Food

MAPLE BALSAMIC GLAZED SKILLET CHICKEN

Steps:

• Pat the chicken dry and season with salt and pepper to taste.
• In a small bowl, whisk the maple syrup, balsamic vinegar, Dijon mustard and cayenne pepper. Set aside.
• Heat the olive oil in a large heavy skillet over medium-high heat. Add the chicken breast and cook for about 5-6 minutes per side or until cooked through. Remove chicken from the skillet.
• Lower the heat to medium-low and add the garlic. Cook for about a minute stirring constantly. Add the broth and scrape the bottom of the skillet with a wooden spoon to remove any brown bits. Bring to a boil and cook for about 2 minutes or until the broth has reduced by half.
• Stir in the maple syrup mixture and mix to combine. Return the chicken to the skillet and turn to coat. Cook for 2-3 minutes or until the chicken is well coated and the mixture looks syrupy. Remove from the heat and serve. Garnish with chopped parsley (optional).

BALSAMIC CHICKEN

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

HERBED BALSAMIC CHICKEN

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

MAPLE BALSAMIC CHICKEN SANDWICHES

Steps:

• Make the marinade by combining all marinade ingredients.
• Marinate chicken for 20 minutes to 1/2 an hour.
• In the mean time, Preheat the grill.
• roast the red pepper.
• make the basil mayo by combining all mayo ingredients.
• peel the red pepper and cut into 4-6 large chunks.
• Grill the chicken.
• Add an extra tablespoon of maple syrup to the leftover marinade and brush this on the chicken in the last minutes of cooking.
• Make sure you continue to cook after you brush it on because it does contain raw chicken juices.
• Watch carefully because the sugar may cause charring.
• Toast the buns and rub them with a cut clove of garlic.
• Build the sandwiches by spreading one side of the bun with the Mayo, and stacking a piece of chicken, some red pepper, and some greens on the other side.
• Enjoy.

MAPLE BALSAMIC & HERB CHICKEN RECIPE - (4.3/5)

Steps:

• In small bowl, whisk together balsamic vinegar, maple syrup, mustard, garlic, thyme, cayenne and salt and pepper. Pour sauce into a large plastic baggy and add chicken breasts. (I like to pound out the chicken breasts to ensure they each have the same thickness so they cook evenly) Marinate the chicken for at least 30 minutes or even overnight. Heat olive oil in a large skillet over medium-high heat until oil shimmers, about 3 to 4 minutes. Using tongs, remove chicken breasts from baggy (leaving the marinade inside) and arrange in the pan. Allow chicken to cook for about 7 to 8 minutes, without moving, so a nice golden-brown crust forms. Flip chicken over and cook the other side for another 7 to 8 minutes. You'll know the chicken is done when the juices run clear and the inside temp has reached 160 to 165 degrees. Remove chicken and place on a cutting board to rest then pour the remaining marinade into the heated skillet. Scrape up any brown bits and allow marinade to bubble up and cook, stirring occasionally. Add chicken back into the skillet, coating well. Serve and enjoy!

MAPLE BALSAMIC CHICKEN

Steps:

• Sprinkle chicken with salt, paprika, and thyme.
• Cook chicken in hot oil over medium-high heat 2 minutes per side or until golden brown.
• Stir in chicken broth and next 4 ingredients; bring to a boil.
• Cover, lower heat to low and simmer 15 minutes.
• Remove chicken to a platter; keep warm.
• Whisk peanut butter into liquid in skillet; boil over medium-high heat, uncovered, for 5 minutes or until sauce is thickened.
• Spoon sauce over chicken.