Balsamic Glazed Chicken | Delish



Balsamic-Glazed Chicken

Nov 16, 2010

I had many kitchen failures last weekend, and one of the most galling things was that Friday night I made a wonderful and simple dinner for my family, chicken, sweet potatoes and green beans, but I failed to take even one little picture of the colorful meal.

Last night I remedied that by remaking the chicken so I could show you how beautifully burgundy and glossy this glaze was.

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Make these easy chicken breasts:

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I started by pulling the tender off the chicken breast; I just grabbed it and pulled. I seasoned the chicken with salt and pepper, then browned the breast and tender side by side in some hot oil (about 3 minutes per side). When both sides were browned, I took the tender out. I saved it, unglazed, for the kids. The breast still needs more cooking time.

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I poured a bit of water in the pan with the breast and scraped up all the brown bits. Then I added balsamic vinegar, about 1/2 cup, and a tablespoon or 2 of honey. I sprinkled dried thyme in there, too.

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I simmered the liquid 15 minutes, turning the chicken over halfway through the cooking time. Look how nice and brown the part that was in the liquid gets.

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By the end of 15 minutes, the glaze is really thick and the chicken should be cooked through. I cut it open to make sure there's no pink inside. Served with sweet potatoes and green beans.






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Date: 06.12.2018, 17:53 / Views: 35352