Braised Balsamic Chicken Recipes

BRAISED BALSAMIC CHICKEN

Steps:

• Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
• Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
• Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

BRAISED BALSAMIC CHICKEN

Steps:

• Season both sides of chicken breasts with garlic salt and pepper.
• Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
• Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BRAISED BALSAMIC CHICKEN RECIPE

Steps:

• Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
• Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Put over brown rice or wheat noodles. Then sprinkle Cheese on top.

BALSAMIC & ONION BRAISED CHICKEN THIGHS

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper to taste; cook 3-4 minutes per side, or until well browned. Remove from pan and keep warm.
• Add onions to the same skillet. Reduce heat to medium, cook for 6-8 minutes, stirring occasionally, until caramelized. Add garlic; cook 30 seconds or until fragrant. Stir in flour; cook 30-60 seconds, stirring constantly.
• Slowly stir in broth, tomatoes, balsamic vinegar, and thyme. Return chicken to the pan. Bring to simmer, reduce heat and cook for 20-30 minutes, flipping chicken several times, or until tender.

BRAISED BALSAMIC CHICKEN

Steps:

• Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet. When oil is hot, add seasoned chicken breasts and brown them, about 5 minutes on each side, along with the onion slices. Pour balsamic vinegar, tomatoes, artichokes, bell peppers and olives over the chicken in the skillet, then add the basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Serve over pasta and top with Parmigiano-Reggiano cheese. Garnish each serving of chicken and pasta with a generous spoonful of Calabrese peppers.

BRAISED APPLE BALSAMIC CHICKEN THIGHS

Steps:

• Place the flour, thyme, paprika and half the salt and pepper in a plastic re-sealable bag. Add the chicken, in batches, and shake until well coated. Shake off the excess flour and transfer to a plate.
• Heat the oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until browned; stir in the chopped apple. Whisk the broth with ¼ cup (60 mL) juice, the vinegar, mustard, garlic and remaining salt and pepper. Pour into skillet and bring to a boil.
• Reduce heat and simmer, uncovered, for 20 to 25 minutes or until chicken is tender and cooked through. Transfer the chicken to a platter and tent with foil. Whisk the cornstarch with the remaining apple juice. Pour into the skillet and bring to a boil. Cook, stirring constantly for 3 minutes or until the sauce is thickened. Pour over the chicken thighs and sprinkle with green onion.