ONION CHICKEN IN BALSAMIC SAUCE
I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired.
Provided by GYPSY-WITCH
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
- Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
- Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 25.4 g, Cholesterol 102.9 mg, Fat 22.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 129.6 mg, Sugar 13.9 g
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
CHICKEN BREASTS FILLED WITH ONION JAM
Serve these savory, filled chicken breasts over steamed greens like escarole or Swiss chard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Place each piece of chicken between two 12-inch squares of plastic wrap. Using a meat pounder, pound to a 1/4-inch thickness.
- Spread 1/4 cup onion jam over each breast, and fold breast in half. Season both sides with salt and pepper.
- Coat a saute pan with cooking spray, and set over medium-high heat. Place chicken in pan; cook until golden on bottom, about 2 minutes. Turn, and cook until the other side is golden, about 3 minutes.
- Add wine, and cook 1 minute. Add stock; reduce heat to medium. Cover; cook until chicken has cooked through, 5 to 6 minutes. Transfer the chicken to a plate.
- Add balsamic vinegar to pan; turn heat to high. Reduce liquid to 1/2 cup, 7 to 10 minutes. Drizzle sauce over chicken, and serve.
Nutrition Facts : Calories 244 g
CHICKEN BREASTS WITH BALSAMIC ONION JAM
I just created this dish this morning, making it up as I went along. Just one taste told me I had a winner.
Provided by Mirj2338
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut up the chicken into chunks, larger than bite size but not too large.
- Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
- Coat the chicken with the flour mixture.
- Fry the chicken in the olive oil in one layer, turning to brown both sides.
- You may have to do this in batches, removing the browned chicken to a separate plate.
- Add some fresh oil to the pot (you can leave in what's in there).
- Fry the onions, constantly stirring, until caramelized.
- Add the vinegar (stand back, the vapors can really get you).
- Then add the water.
- Keep cooking until the sauce is reduced to a jammy consistency.
- Add the brown sugar and stir until dissolved.
- Add the fried chicken pieces and stir to completely coat and heat through.
- Serve with some plain rice or couscous.
BALSAMIC CHICKEN BREASTS
"This quick savory chicken is a family favorite. It's easy, healthy and satisfying. Served with a salad or whole wheat roll, it's a perfect meal that's good enough for company!" Denise Johanowicz - Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat., In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken.
Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 131mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN WITH ONIONS AND BALSAMIC VINEGAR
I came up with this recipe when I had some chicken and no idea what to make. I wanted to use balsamic vinegar to flavor the chicken and onions. My husband liked it well enough for me to write it down, so I have!
Provided by vap4843
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut each chicken breast half into three pieces. Heat olive oil over medium high heat. Add chicken, cover, and let brown while you cut the onion.
- Cut the onion into 1/4-1/2 inch wedges. Add them to the pan. Turn the chicken pieces over (they should be brown on the bottom side now). Cover and cook some more while chopping garlic.
- Chop the garlic coarsely and add to pan.
- Add salt and red pepper flakes to taste. Allow to cook a few minutes, then add the wine or cooking wine. Bring to a boil, then reduce heat to simmer. Add balsamic vinegar and pimientos. Stir, cover, and cook at simmer for 20 minutes (while you cook the rice). There will be a broth left over to spoon over the chicken, onions, and rice.
- Cook the rice in the chicken stock. Consult the rice package for correct proportions.
- Serve the chicken over the rice.
Nutrition Facts : Calories 268.3, Fat 11.7, SaturatedFat 1.8, Cholesterol 68.4, Sodium 83.8, Carbohydrate 6.5, Fiber 1.1, Sugar 2.7, Protein 28
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