Seared Lemon Chicken With Garlic Honey Balsamic Vinegar Recipes

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BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

SEARED LEMON CHICKEN



Seared Lemon Chicken image

From an old recipe card that I came across during a clean up, looks good. Times are estimated but have included 30 minute marinating time in the cooking time.

Provided by ImPat

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 (100 g) boneless skinless chicken breasts (4 oz)
1 tablespoon lemon juice
2 garlic cloves (peeled and minced)
1 tablespoon honey (clear)
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons parsley (chopped)
1 lemon (zest of)
1 lemon (wedged for garnish)

Steps:

  • Place the chicken breasts side by side in a shallow dish (non reactive, not metal).
  • Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tablespoon olive oil and 1 tablespoon chopped parsley and pour over the chicken.
  • Turn the breasts over until well coated and the marinate in the fridge for 30 minutes.
  • Brush a non stick griddle or skillet/fry pan with the remaining oil and heat until very hot.
  • Lift the chicken breasts from the dish (reserve the marinade) and and put them in the pan/griddle and sear quickly for 1 to 2 minutes on each side until the chicken browns, lower the heat and add the reserved marinade cook for about 10 minutes or until the chicken is done, turning the breasts once or twice.
  • Once cooked transfer to serving plate and cover each with an equal amount of the zest and the remaining parsley.
  • Cut the lemon into wedges and serve with the chicken.
  • Suggested you accompany with rice and steam vegetables.

SEARED LEMON CHICKEN WITH GARLIC, HONEY & BALSAMIC VINEGAR



Seared Lemon Chicken With Garlic, Honey & Balsamic Vinegar image

A tasty, lemony, low fat dish. Needs to be marinated for 30 minutes. Accompany with rice and a green vegetable.

Provided by Carolyn Jay

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (100 g) boneless skinless chicken breasts
1 tablespoon lemon juice
2 garlic cloves, peeled & crushed
1 teaspoon honey
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh parsley or 2 tablespoons basil
1 lemon, zest of, plus
1 lemon, to garnish

Steps:

  • Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1 tbsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
  • Brush a non stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
  • Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
  • Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Cut the lemon into wedges and serve with the chicken.

HONEY-GARLIC-BALSAMIC CHICKEN BREASTS



Honey-Garlic-Balsamic Chicken Breasts image

Honey and garlic bring out new depths of flavor in plain chicken breasts, elevating a weeknight dinner into something out of the ordinary.

Provided by By Bree Hester

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup balsamic vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons honey
3 garlic cloves, chopped

Steps:

  • Pat chicken dry with paper towels. Sprinkle with salt and pepper.
  • In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
  • In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
  • Cut chicken diagonally into slices. Serve sauce over chicken.

Nutrition Facts : ServingSize 1 Serving

HONEY-BALSAMIC CHICKEN



Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Steps:

  • Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour chicken and marinade into a baking dish.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

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