Balsamic Chicken Garden Medley Recipes

CHICKEN GARDEN MEDLEY

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

ONE-POT BALSAMIC CHICKEN AND VEGGIES

Steps:

• Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
• Cut sweet potato into 1/4-inch thick fries.
• Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
• Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
• Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.

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.

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.

BALSAMIC CHICKEN GARDEN MEDLEY

Steps:

• 1. Marinate chicken and vegetables separately: Place chicken pieces and vegetables in separate Ziploc bags (as many as it takes) and divide the marinade mixture evenly enough to ensure all will coat well. Marinate overnight or at the very least, several hours.
• 2. Combine marinara sauce ingredients and slow simmer while chicken and veggies are roasting. Add extra water if sauce becomes too thick. If you're a purist who likes a simmer longer than an hour, start earlier! :)
• 3. At 450 degrees, roast chicken and vegetables separately (if you're blessed with 2 ovens, great! I'm not!). I use a baking pan for the chicken and jelly roll pans for the vegetables. The secret to this being so good is to leave in the oven long enough for the chicken and vegetables to get blackened edges. While chicken and veggies are roasting, cook and drain pasta, then toss with olive oil in a skillet with the minced garlic. Saute for just a couple of minutes. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
• 4. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
• 5. To Serve: After roasting the chicken pieces, slice or tear into strips (I toss them with pan juices to keep moist). Layer as follows on platter or warmed individual plates: Freshly cooked pasta, lightly tossed with garlic and olive oil; marinara sauce; roasted vegetables; and chicken slices. Top with plenty of freshly grated parmesan, a quick twist of the pepper mill, and serve. This is so filling that your guests will barely be able to touch the salad and rolls. And dessert? Forget it!