Dijon Balsamic Herb Chicken Recipes

HERBED BALSAMIC CHICKEN

Herbed Balsamic Chicken image

Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. -Kelly Evans, Denton, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon minced fresh basil
1 tablespoon minced fresh chives
2 teaspoons grated lemon zest
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken thighs (1-1/2 pounds)

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.

Nutrition Facts : Calories 245 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 358mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

CHICKEN IN A BALSAMIC DIJON SAUCE

Chicken in a Balsamic Dijon Sauce image

This reciped is adapted from Suzanne Sommers. I serve this along side with Rice a Roni Chicken and Mushroom rice. The sauce is good over the rice. I double the sauce. Steamed asparagus pairs nicely with it. Leftover sauce is also good served along side a nice juicy grilled ribeye!!

Provided by Meekocu2

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
2 tablespoons butter (must use butter here)
1/2 cup finely chopped onion
1 cup chopped shiitake mushroom
1 cup heavy cream (1/2 and 1/2 works fine)
2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
salt and pepper

Steps:

Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm.
Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender.
Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper.
Spoon over chicken breasts and serve.
(I add the chicken back to the skillet with the juices and simmer about 10-15 minutes).
This one is really tasty!

Nutrition Facts : Calories 396.3, Fat 29.3, SaturatedFat 17.8, Cholesterol 165.2, Sodium 162.9, Carbohydrate 4, Fiber 0.4, Sugar 1, Protein 28.8

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