Savory Balsamic Herb Chicken Food

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.

SAVORY BALSAMIC CHICKEN

Steps:

• Season chicken, if desired, with salt and black pepper.
• Melt Country Crock® Spread in large nonstick skillet over medium-high heat and brown chicken, turning once, about 6 minutes. Remove chicken and set aside.
• Cook mushrooms and onion in same skillet over medium heat, stirring occasionally, until tender, about 3 minutes. Add vinegar and simmer 1 minute. Stir in broth and mustard and simmer, stirring occasionally, 4 minutes, or until sauce is slightly thickened.
• Return chicken to skillet and simmer uncovered 5 minutes or until chicken is thoroughly cooked. Serve, if desired, with warm crusty French bread.

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.

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE

Steps:

• Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
• Sold in the spice section of supermarkets and at specialty foods stores.

BALSAMIC GARLIC AND HERB CHICKEN

Steps:

• Combine flour, salt and pepper. Dredge chicken in flour mixture.
• Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned.
• Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in the skillet.
• Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes.
• Stir in tomatoes and green chiles and garlic and herb sauce mix until combined.
• Return chicken to skillet. Reduce heat to medium and cook, uncovered 5 minutes or until done.
• Stir in 1/4 cup green onions.
• Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.

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.