Cherry Balsamic Chicken Recipes

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CHICKEN IN BALSAMIC CHERRY SAUCE



Chicken in Balsamic Cherry Sauce image

YUMMMM! This one is a winner in our book too. I was a little unsure cherries and balsamic would mix. I was pleasantly surprised. The flavors complemented one another wonderfully.

Provided by G F

Categories     Chicken

Time 1h

Number Of Ingredients 7

6 chicken breasts
2 tsp salt
2 Tbsp olive oil
1 c thinly sliced onions
1/4 c balsamic vinegar
1 1/2 c chicken broth
1 jar(s) cherry preserves

Steps:

  • 1. Pat dry chicken and season with salt.
  • 2. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons.
  • 3. Add broth, bring heat to high and reduce by half.
  • 4. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick.
  • 5. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.

CHERRY BALSAMIC CHICKEN WITH ALMOND COUSCOUS & ROASTED CARROTS



Cherry Balsamic Chicken with Almond Couscous & Roasted Carrots image

We like to think of chicken as the ultimate blank canvas that can be painted with allllll the flavors. Tonight's palette: A saucy coating that includes glossy cherry jam and balsamic pan sauce-because why choose one of these ingredients when you can have both? Also on the mood board: a side of almond-studded couscous and roasted carrots. Paint it all together and you have yourself a dinner to Remem-brandt. (See what we did there?)

Provided by HelloFresh

Categories     main course

Time 35m

Number Of Ingredients 13

9 ounce Carrots
2 unit Scallions
1 clove Garlic
½ ounce Sliced Almonds
2.5 ounce Israeli Couscous
12 ounce Chicken Breasts
5 teaspoon Balsamic Vinegar
1 unit Chicken Stock Concentrate
1 unit Cherry Jam
2 tablespoon Butter
1 tablespoon Cooking Oil
Kosher Salt
Pepper

Steps:

  • • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
  • • Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring, until lightly browned, 1-2 minutes. • Add garlic, couscous, and a pinch of salt; cook, stirring, 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water from pot if necessary. • Keep covered off heat until ready to serve.
  • • While couscous cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
  • • Meanwhile, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a cutting board to rest.
  • • Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Pour in vinegar, stock concentrate, jam, and ¼ cup water (1⁄3 cup for 4 servings); whisk to combine. Bring to a simmer and cook until thickened, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
  • • Fluff couscous with a fork; season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice chicken crosswise. • Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Nutrition Facts : Calories 680 kcal, Fat 28 g, SaturatedFat 10 g, Carbohydrate 63 g, Sugar 19 g, Protein 45 g, Fiber 6 g, Cholesterol 150 mg, Sodium 410 mg

CHERRY-BALSAMIC GLAZED CHICKEN BREASTS



Cherry-balsamic Glazed Chicken Breasts image

Make and share this Cherry-balsamic Glazed Chicken Breasts recipe from Food.com.

Provided by Kim127

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
3 tablespoons minced shallots
3/4 cup cherry preserves
1/4 cup balsamic vinegar
1/4 teaspoon Italian spices
1/8 teaspoon ground pepper
6 boneless chicken breasts
1/2 teaspoon salt

Steps:

  • Preheat grill.
  • In a medium saucepan, heat the olive oil over medium heat until hot.
  • Add the shallots and saute until softened- about 3-4 minutes.
  • Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper.
  • Reduce heat to medium low and cook until the mixture is reduced by one-fourth.
  • About 6-8 minutes.
  • Reserve 6 tbsp of glaze in small bowl.
  • Lightly season chicken breasts with salt.
  • Place chicken on grill.
  • Cook, covered for 4 minutes per side.
  • Brush one side with glaze.
  • Let set for 1 minutes then flip and brush other side with glaze.
  • Repeat until chicken is cooked through.

Nutrition Facts : Calories 393.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 92.8, Sodium 301, Carbohydrate 30.2, Fiber 0.5, Sugar 21, Protein 30.6

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