Maple Balsamic Herb Chicken Recipe 435

MAPLE BALSAMIC & HERB CHICKEN RECIPE - (4.3/5)

Steps:

• In small bowl, whisk together balsamic vinegar, maple syrup, mustard, garlic, thyme, cayenne and salt and pepper. Pour sauce into a large plastic baggy and add chicken breasts. (I like to pound out the chicken breasts to ensure they each have the same thickness so they cook evenly) Marinate the chicken for at least 30 minutes or even overnight. Heat olive oil in a large skillet over medium-high heat until oil shimmers, about 3 to 4 minutes. Using tongs, remove chicken breasts from baggy (leaving the marinade inside) and arrange in the pan. Allow chicken to cook for about 7 to 8 minutes, without moving, so a nice golden-brown crust forms. Flip chicken over and cook the other side for another 7 to 8 minutes. You'll know the chicken is done when the juices run clear and the inside temp has reached 160 to 165 degrees. Remove chicken and place on a cutting board to rest then pour the remaining marinade into the heated skillet. Scrape up any brown bits and allow marinade to bubble up and cook, stirring occasionally. Add chicken back into the skillet, coating well. Serve and enjoy!

HERBED BALSAMIC CHICKEN

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.

MAPLE BALSAMIC CHICKEN

Steps:

• Sprinkle chicken with salt, paprika, and thyme.
• Cook chicken in hot oil over medium-high heat 2 minutes per side or until golden brown.
• Stir in chicken broth and next 4 ingredients; bring to a boil.
• Cover, lower heat to low and simmer 15 minutes.
• Remove chicken to a platter; keep warm.
• Whisk peanut butter into liquid in skillet; boil over medium-high heat, uncovered, for 5 minutes or until sauce is thickened.
• Spoon sauce over chicken.