Tuesday, December 30, 2014

Honey Balsamic Chicken

This chicken is bursting with flavor. You'll need to be wild about tangy balsamic vinegar, sweet honey, and rich butter to concur but I think this recipe is worth repeating. This dish pairs nicely with a dry Washington State Riesling such as Bebop from Nodland Cellars, fragrant Jasmine rice and sautéed vegetables. 

Ingredients
  • 2 medium chicken breasts 
  • ¼ cup balsamic vinegar 
  • 1 clove garlic 
  • 2 Tbsp olive oil (divided) 
  • Pinches of salt & pepper and/or a dash of Thyme & Basil 
  • 1 Tbsp butter 
  • 2 Tbsp balsamic vinegar 
  • 3 Tbsp honey 

Instructions
Cut the chicken into thick strips. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of minced garlic, 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.



When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). Place the cooked chicken aside on a plate.







Turn the heat down on the skillet to medium-low and add butter and remaining 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).



Once the sauce has thickened, season to taste with a pinch of salt and pepper. Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.


Photo Credits: Sip of Spokane

(Recipe first discovered on Pinterest by Budget Bytes) 
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Urban Living - Spokane Style