Balsamic Chicken With Sweet Flavor Recipes

THE EASIEST SWEET AND SAVORY BALSAMIC CHICKEN

Steps:

• In a bowl, whisk together balsamic vinegar, chicken broth, sugar, garlic, dried herbs, and onion powder. Place the chicken breasts in a resealable bag with the marinade. Seal and let sit in the refrigerator for 2 hours, flipping the chicken halfway through.
• Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the remaining liquid.
• Place the chicken breast halves in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Transfer chicken to a plate.
• Decrease heat to medium-low. Add the rest of the marinade to the skillet, and cook until it thickens slightly, about 3 minutes. Add the chicken back to the sauce, turn to coat, and cook for another 1-2 minutes. Serve immediately.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven to 180C/350F.
• Line a baking dish with foil and baking / parchment paper.
• Mix together Sauce in a bowl.
• Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
• Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
• Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
• Stand for 5 minutes, then spoon Sauce over chicken and serve.

SWEET BALSAMIC GLAZED CHICKEN

Steps:

• 1. Preheat oven to 350°F.
• 2. In a 9x13 glass baking dish, whisk together the balsamic vinegar, honey, soy sauce, and minced garlic.
• 3. Place the chicken breasts on top of the mixture and turn to coat.
• 4. Bake, uncovered, for 30-40 minutes, depending on the size of the chicken breasts, until cooked through. Baste the chicken with the sauce half way through cooking.
• Do Ahead
• The chicken can be marinated up to 8 hours.

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.

BALSAMIC CHICKEN WITH SWEET FLAVOR

Steps:

• Place above ingredients except meat, oil, wine, tomato, and maple syrup in a food processor or blender.
• Start blender with cover, on low speed wait five-ten seconds or so, slowly add a portion of the wine.
• You want the onion and garlic to chop but not to puree.
• adding too much liquid at once will just stir it around.
• Stop blender, add ½ of the total amount of tomatoes, start blender on slow speed for ten seconds or so, shorter for processor.
• Just to whack them around not to puree them.
• If you have Wine left over from the measurement above its ok.
• Pour the mixture from the blender into bowl.
• Add maple syrup, oils, and part of the wine.
• Stir.
• I haven't a measurement for the wine as this is to taste.
• You do not want the other ingredients floating in wine, just part of the combined.
• Place medallions in an oven glass so that they can lay flat and have a little room round them for the marinate Pour over the meat, turn them over a few times so the liquid can coat all the chicken.
• Another way to accomplish I like is to place 1/3-1/2 of the medallions in a 2 or 3 large ziplock adding the liquid carefully remove extra air, zip them shut.
• Carefully over your sink, just in case there is a leak, rotate the bags this will help to coat them.
• If time allows place the meat mixture either in the bags on a plate, or the oven glass covered in refrig, for 1 hour.
• Otherwise precede to baking instructions below Tightly cover with aluminum foil place in preheated 375 oven, for about 45min.
• This will varies based on the thickness of the meat.
• Remove aluminum foil cover, turn medallions over add remaining tomatoes some on top of meat, and bake for a additional 15min 20min uncovered till chicken appears, still moist rather caramel in color.
• To serve place one serving on plate cover with tomato and marinate from the baking dish.
• Also meat can be cubed and placed on salads. Or with pasta noodles. Conserving the baked marinate for a dressing.
• We never have leftovers of this very long no matter what you do with them at this point.
• Enjoy.