Chicken Pollo Balsamico Recipes

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

CHICKEN BALSAMICO

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

SLOW COOKER BALSAMIC CHICKEN RECIPE BY TASTY

Steps:

• Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
• Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
• Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
• Sprinkle with fresh chopped parsley and serve immediately.
• Enjoy!

(CHICKEN) POLLO BALSAMICO RECIPE

Steps:

• Put the flour in a wide, shallow dish and season with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Dredge the chicken pieces in the flour and shake off the excess. Place the chicken pieces on a baking sheet. Place a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. When the oil is shimmering, add the garlic cloves and half of the chicken pieces to the pan and cook until the chicken has formed a fine golden crust, 4 to 5 minutes. Flip the chicken pieces and cook the other sides for an additional 3 to 4 minutes, turning occasionally, until browned. Transfer the chicken to a platter and repeat with the remaining chicken, adding more oil, if necessary. Set aside. Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat until shimmering. Add the shallots, rosemary and sage, and saute, stirring frequently until soft and nicely browned, 7 to 8 minutes. Set aside. Return the original skillet to medium heat. Add the red wine, the chicken stock and 2 tablespoons of butter. Raise the heat to medium-high and bring to a low boil. Add the chicken pieces, the shallots with the herbs, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Cook until all of the chicken is incorporated into the sauce. Add the balsamic vinegar to the pan and stir frequently until the sauce thickens, about 3 minutes. Transfer the chicken to a serving platter. Spoon the sauce and shallots all over the chicken and serve.

CHICKEN BALSAMICO

Steps:

• Heat olive oil in a 10" skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the feta cheese. Serve over orzo.

ROAST CHICKEN WITH BALSAMIC VINEGAR AND SAGE

Steps:

• Preheat oven to 350°F.
• Rinse chicken; pat dry. Tuck wings behind the back.
• Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin.Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly.
• Pat the skin firmly back in place.Tuck the remaining sage leaves and garlic into the cavity.
• In a small bowl, whisk together the olive oil, vinegar, sugar, salt and pepper (to taste).
• Rub some of the mixture over the bird, and pour the remainder inside the cavity.
• Cross the drumsticks and, using kitchen string, tie the legs together.
• Place the chicken, breast side up, on a rack in a roasting pan.
• Roast the chicken basting occasionally with the pan drippings, about 1 1/2 hours or 170°F.
• Serve carved chicken on a warmed platter with pan juices poured over it.

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.