La Madeleine Balsamic Chicken Recipes

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

MARINATED BALSAMIC CHICKEN

Steps:

• Combine vinegar, oil, garlic, basil, salt, and pepper in a large bowl. Add chicken; mix to coat. Cover with plastic wrap; refrigerate for at least 20 minutes.
• Heat a cast iron grill pan over medium-high heat. Add chicken; cook until golden on the outside, no longer pink in the center, and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SLOW COOKER BALSAMIC CHICKEN SANDWICHES

Steps:

• Place chicken breasts in slow cooker.
• Season with 3/4 tsp creole seasoning.
• In a small bowl, mix balsamic, Italian dressing, 1 tsp creole seasoning, garlic, and brown sugar. Pour this over the chicken breasts.
• Cook on high for 4 hours.
• You can also use frozen chicken breasts and cook on low for 8 hours or high for 6 hours.
• Once chicken is done, shred it with two forks and let set in sauce until ready to serve.Instant Pot: Prepare the same way and add to instant pot. Cook for 20 minutes if using fresh chicken breasts and 25 minutes if using frozen.
• Preheat oven to 400 degrees.
• Cut top off of head of garlic. Place on sheet of foil. Drizzle garlic with olive oil. Wrap in foil. Place in pan and roast in oven for 45 min. (SEE BELOW FOR SHORTCUT)
• Remove from oven and allow garlic to cool a minute. Squeeze garlic out into a bowl. Mix in 1/4 to 1/2 cup mayo.If you are short on time, you can chop all the garlic, add it to a small oven safe dish. Add 2 to 3 tbsp of olive oil and roast garlic at 400 for 10 minutes.
• Broil ciabatta or kaiser roll slices, cut side up, for a few minutes until golden brown.
• Spread each slice with a little mayo.
• Top bottom slice with chicken, bacon, cheddar slice, and tomato. Broil 2 to 3 minutes.
• Top with romaine and top bun. Repeat with other sandwiches.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven to 400 degrees. Season chicken with salt, pepper, and Italian seasoning.
• Drizzle a skillet with oil (about 2 teaspoons is fine) and cook chicken for 1-2 minutes on each side over medium-high heat, just to brown the very outside of the chicken.
• Transfer chicken to a greased baking sheet or large casserole dish. Cover with foil and bake in preheated oven for 15 minutes.
• While chicken is cooking, make the balsamic glaze. In a small-medium sauce pan whisk together balsamic vinegar, sugar, honey, and salt. Bring to a boil over medium-high heat, then reduce to medium-low heat and allow to simmer while chicken is cooking. The liquid should reduce by half after 10-15 minutes. Remove from heat.
• Uncover chicken and brush some of the balsamic glaze on top of the chicken. Return to oven (uncovered) and bake another 5-10 minutes until chicken is completely cooked through. Drizzle remaining balsamic glaze over chicken and serve. Garnish with fresh parsley or rosemary if desired.

ROSEMARY CHICKEN

Steps:

• Preheat the oven to 350°F.
• Place the chicken in a greased 9x13-inch baking dish.
• Combine the mustard, garlic powder, and rosemary.
• Spread the mixture over the chicken.
• Top with cheese.
• Bake for 45 minutes or until the juices run clear.