Balsamic Chicken Skillet With Mixed Berry Sauce Recipes

SKILLET BALSAMIC-GLAZED CHICKEN

Steps:

• Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
• Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE

Steps:

• Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
• Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
• Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
• Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
• Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

HERB & BALSAMIC CHICKEN & RAVIOLI SKILLET

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs. Drain, then drizzle with oil and toss. Set aside and keep warm.
• Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, about 1 more minute. Transfer to a plate (the chicken will not be cooked all the way through at this point).
• Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Sprinkle with salt and continue to cook, stirring, until softened, about 3 more minutes. Return the chicken and any collected juices to the skillet. Add the Tuscan Style Herb & Balsamic Cooking Sauce, half of the parsley, 2 tablespoons of the Parmesan and 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 4 minutes.
• Nestle the ravioli into the skillet. Sprinkle with the remaining parsley and Parmesan. Sprinkle with crushed red pepper.

ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Season chicken with salt and pepper.
• Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
• Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
• Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
• Enjoy!

SAVORY CHICKEN BUNDLES WITH BALSAMIC BERRY SAUCE

Steps:

• Preheat oven to 325°F/165°C/gas mark 3. Prepare a baking sheet large enough to hold your chicken breasts by spraying it with non-stick spray.
• Heat olive oil over medium high heat in a large saute pan.
• Clean chicken breasts and remove excess fat. Pat dry and season liberally with salt and pepper on both sides.
• Once oil is hot, brown chicken breasts, 3-5 minutes per side. I had to do this in two batches, as all six breasts would not fit in at once.
• While the chicken is browning, finely mince garlic cloves and chiffonade basil by stacking the leaves together, rolling tightly into a tube, and slicing into very thin ribbons. Place mascarpone in a small bowl.
• Once breasts are browned, but not thoroughly cooked, remove from heat and set aside to cool slightly.
• There should be a little oil left in the pan. If there is more than a teaspoon or two, drain off some. If you need to, add a little more oil. Use this to quickly saute garlic and basil, no more than a minute or two, until highly fragrant. Add basil and garlic to mascarpone and mix to combine.
• Before unrolling your phyllo dough, set up your work area. You will need your chicken breasts, your cheese mixture, and your cooking spray in easy reach. You will also need an area to keep your dough damp, and a rolling area (these should each be the size of an unrolled sheet). Have a barely damp paper or cloth towel to lay on top of the sheets you aren't working with to prevent them from drying out.
• For each bundle, lay three sheets of phyllo dough on top of each other, spraying lightly between each layer. Place a chicken breast near a short edge. Place a spoonful of cheese on top of the breast. Fold up short edge of phyllo, then sides. Then roll bundle up and place on baking sheet. Spray with cooking spray.
• Bake for 30 minutes.
• While the chicken is baking, prepare the sauce by combining blueberries, cherries, preserves, and vinegar in a small saucepan. Bring to a boil, then turn the heat down to low and simmer. Stir occasionally, squashing the berries slightly.
• Once bundles are done, plate and drizzle with sauce. Let bundles rest 5-10 minutes before serving.