Balsamic Glazed Chicken
Kitchen Confidence Rating Scale:
Budget Rating Scale:
In a small saucepan over medium high heat, bring the balsamic vinegar to a boil and gently simmer until it is reduced by half, 20 to 25 minutes 20 Minutes. Stir in the honey and black pepper; remove from the heat and set your balsamic glaze aside.
Meanwhile, in a small bowl, combine the basil, garlic and olive oil and mix well to a paste. Rub the chicken breast with this mixture, sprinkle lightly with salt and pepper.
In large skillet, heat to medium-high temperature. Add the chicken and cook about 10 minutes 10 Minutes or until slightly brown on all sides. Remove chicken and set aside on a plate.
Stir in tomato paste and slowly add chicken stock to skillet, scraping any bits clinging to bottom of pan (deglazing your pan).
Increase heat to medium-high temperature; add balsamic glaze and bring to a quick boil, then reduce the temperature to medium-low. Return chicken to skillet and cook, turning the chicken, about 10-20 minutes 10 Minutes until the liquid thickens slightly and becomes a dark mahogany glaze and a fork can be inserted in chicken with ease (internal temperature should be 165 degrees F or juices should run clear once you cut into the chicken).
Remove chicken to heated platter, swirl butter into the glaze, pour over the chicken and sprinkle with basil for garnish. Delish!
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
In a small saucepan over medium high heat, bring the balsamic vinegar to a boil and gently simmer until it is reduced by half, 20 to 25 minutes 20 Minutes. Stir in the honey and black pepper; remove from the heat and set your balsamic glaze aside.
Meanwhile, in a small bowl, combine the basil, garlic and olive oil and mix well to a paste. Rub the chicken breast with this mixture, sprinkle lightly with salt and pepper.
In large skillet, heat to medium-high temperature. Add the chicken and cook about 10 minutes 10 Minutes or until slightly brown on all sides. Remove chicken and set aside on a plate.
Stir in tomato paste and slowly add chicken stock to skillet, scraping any bits clinging to bottom of pan (deglazing your pan).
Increase heat to medium-high temperature; add balsamic glaze and bring to a quick boil, then reduce the temperature to medium-low. Return chicken to skillet and cook, turning the chicken, about 10-20 minutes 10 Minutes until the liquid thickens slightly and becomes a dark mahogany glaze and a fork can be inserted in chicken with ease (internal temperature should be 165 degrees F or juices should run clear once you cut into the chicken).
Remove chicken to heated platter, swirl butter into the glaze, pour over the chicken and sprinkle with basil for garnish. Delish!
Comments
You must be logged in to post a comment.