Orange Balsamic Glazed Chicken Food

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ORANGE BALSAMIC GLAZED CHICKEN



Orange Balsamic Glazed Chicken image

Make and share this Orange Balsamic Glazed Chicken recipe from Food.com.

Provided by Recipe Reader

Categories     Chicken Thigh & Leg

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 lbs boneless skinless chicken thighs (8 thighs)
salt & freshly ground black pepper
1 teaspoon poultry seasoning
2 -3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Steps:

  • In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
  • Season the chicken liberally with salt, pepper and poultry seasoning.
  • When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
  • In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
  • Drizzle sauce over chicken and top each piece with arugula greens.

Nutrition Facts : Calories 415.3, Fat 16.2, SaturatedFat 3.3, Cholesterol 189.8, Sodium 260.4, Carbohydrate 20.2, Fiber 0.7, Sugar 17.1, Protein 46.2

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE



Chicken in balsamic, orange & rosemary sauce image

Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp balsamic vinegar
150ml/¼ pint fresh orange juice
150ml/¼ pint chicken stock
2 tsp chopped fresh rosemary leaves
1 tsp light muscovado sugar
knob of butter
orange segments and fresh rosemary sprigs to garnish
boiled rice and green salad to serve

Steps:

  • Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
  • Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
  • Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  • Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium

BALSAMIC GLAZED CHICKEN BREAST



Balsamic Glazed Chicken Breast image

Provided by The Hearty Boys

Categories     main-dish

Time 55m

Yield 12 servings

Number Of Ingredients 11

3 tablespoons vegetable oil
1 stick butter
12 (6-ounce) boneless skinless chicken breasts
1 Spanish onion, thinly sliced
4 cloves garlic, chopped
2 pints cherry tomatoes, quartered
6 tablespoons balsamic vinegar
2 cups red wine
2 teaspoons salt
Freshly ground black pepper
3 tablespoons parsley, chopped for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
  • Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
  • Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

GRILLED ORANGE BALSAMIC CHICKEN



Grilled Orange Balsamic Chicken image

Make and share this Grilled Orange Balsamic Chicken recipe from Food.com.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons balsamic vinegar
3 tablespoons orange juice concentrate
1 teaspoon grated orange rind
1/2 teaspoon tarragon
1 dash white pepper
4 boneless skinless chicken breast halves

Steps:

  • Combine first 5 ingredients to make marinade.
  • Place chicken in non-metal pan along with the marinade.
  • Cover and refrigerate for 3 to 12 hours, turning chicken frequently.
  • Grill until chicken is thoroughly cooked.

Nutrition Facts : Calories 151.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.2, Carbohydrate 5.1, Fiber 0.2, Sugar 4.8, Protein 27.6

ORANGE-BALSAMIC CHICKEN



Orange-Balsamic Chicken image

My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This appears to have come from an advertisement for a Weight Watchers Cookbook called "Quick Cooking for Busy People". I don't know if they used the same point system back then as they do now but this claims to be worth 4 points. Anyway, it's a quick and tasty way to make chicken!

Provided by loof751

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 tablespoon margarine
2/3 cup chicken broth (no salt added)
1 1/2 teaspoons cornstarch
1/2 cup orange marmalade (low-sugar or sugar-free)
1 1/2 tablespoons balsamic vinegar

Steps:

  • Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness. Sprinkle with salt and pepper, then dredge in flour.
  • Melt margarine in a large non-stick skillet. Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once. Remove from skillet and keep warm.
  • Combine broth and cornstarch. Stir in marmalade. Add to skillet and cook, stirring constantly, until mixture is thickened.
  • Stir in vinegar. Reduce heat to medium.
  • Return chicken to skillet and turn to coat well with sauce. Cook 1-2 more minutes until thoroughly heated.

ORANGE AND BALSAMIC CHICKEN



Orange and Balsamic Chicken image

It takes only 20 minutes to get this tasty chicken dinner on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully balances sour and sweet and pairs well with the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 20m

Number Of Ingredients 6

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
  • Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Nutrition Facts : Calories 279 g, Fat 20 g, Protein 16 g

ORANGE BALSAMIC GLAZE



Orange Balsamic Glaze image

Categories     Condiment/Spread     Fruit Juice     Citrus     Christmas     Quick & Easy     Orange     Winter     Simmer     Gourmet

Yield Makes about 2 1/4 cups

Number Of Ingredients 9

1 1/2 tablespoons unsalted butter
1 cup finely chopped shallot
1 cup thawed frozen orange juice concentrate (8 oz)
1/2 cup water
1/2 cup sweet orange preserves
1/2 cup balsamic vinegar
1 tablespoon salt
1/2 tablespoon cracked black peppercorns
1 1/2 teaspoons finely grated fresh orange zest

Steps:

  • Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

GLAZED BALSAMIC CHICKEN



Glazed Balsamic Chicken image

I made this for the first time last night & my husband announce that we will be having it again! The chicken is moist, the glaze is a very mild sweet & sour and its simle to make! The recipe came from the Canadian Living booth at the Good Food Festival in Toronto.

Provided by CountryLady

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon dried sage
1 cup chicken stock
2 tablespoons balsamic vinegar
2 teaspoons liquid honey
1 tablespoon chopped fresh parsley

Steps:

  • Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
  • Don't discard remaining flour when you remove the chicken.
  • Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
  • Remove to a plate& keep warm in the oven.
  • Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
  • Sprinkle with remaining flour& cook, stirring, for 30 seconds.
  • Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
  • Return chicken& any accumulated juices to the skillet, turning to coat.
  • Cook, turning occasionally, until chicken is glazed, about 5 minutes.
  • Sprinkle with parsley before serving.

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  • Whisk together all of the ingredients in the marinade. Pour over the chicken in the Ziploc bag. Squeeze out as much air as possible and seal the Ziploc bag. Place in the refrigerator let sit for an hour or two, shaking the Ziploc bag occasionally. Don’t throw your marinade away as this will be the base for a glaze for your chicken later.
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