Parmesan Chicken With Balsamic Butter Sauce Food

SHEET-PAN BALSAMIC-PARMESAN CHICKEN & VEGETABLES

Steps:

• Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Combine broccoli, cauliflower, shallots, 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss well to coat. Transfer to the prepared baking sheet.
• Combine garlic, marjoram and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Coat both sides of the chicken with the garlic mixture. Place on the baking sheet. Roast the chicken and vegetables for 15 minutes. Toss the vegetables and drizzle the chicken with vinegar. Sprinkle all with Parmesan and continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165 degrees F, about 10 more minutes.

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.

BALSAMIC CREAM SAUCE

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

PARMESAN PANKO CHICKEN WITH BALSAMIC BUTTER SAUCE

Steps:

• 1. With a meat tenderizer, or heavy pan, beat chicken to about a 1/2- 1/4 inch thick. You can place your chicken between plastic wrap or in a large plastic bag to avoid making a mess!
• 2. In a bowl pour out your flour. In a 2nd bowl mix your panko, salt & pepper, parsley, paprika, garlic powder and grated Parmesan cheese. In a small bowl beat your egg and set aside.
• 3. Heat your oil up to cooking temp in a large heavy bottom frying pan. Remember need about 1/4 inch or a little more to fry chicken. So choose an oil you can afford to spare. I used extra virgin olive oil because I love the flavor with this dish, but that is an expensive oil to be so sparing with.
• 4. Dredge chicken in flour, dip them in eggs then roll in panko mixture until completely coated. Set aside to fry immediately.
• 5. Fry chicken for about 5-6 minutes per side until done. Place on paper towel to cool before serving.
• 6. While your chicken is cooking start on your sauce.
• 7. Pour your balsamic vinegar and vegetable broth into a sauce pan and simmer to reduce.
• 8. While the sauce is reducing season it with your garlic powder and salt and pepper.
• 9. Once the sauce is reduced in the pan by half mix your flour with the warm water until it is completely dissolved.
• 10. Add your cold butter to the sauce and let it complete melt. Whisk smooth.
• 11. Slowly whisk flour water into the sauce. This will thicken the sauce. Add more or less as is needed to get a nice creamy texture to the sauce.
• 12. Serve chicken smothered in sauce...yum!!