Chicken Tenders With Balsamic Vinegar Glaze Clean Eating Recipes

CHICKEN TENDERS WITH BALSAMIC VINEGAR GLAZE - CLEAN EATING

Steps:

• Heat pan over med-high heat, spray with cooking spray.
• Add chicken tenders and season with pepper.
• Cook turning pieces half way through about 7 minutes.
• Remove and set aside.
• Reduce the heat to low-med add garlic and saute.
• Then add vinegar, honey and chicken broth.
• Simmer scraping the bottom of the pan for 1 minute.
• Return chicken to pan.
• Mix all ingredients together and heat through.
• Garnish and serve.

BRAISED BELGIAN ENDIVE AND CHICKEN CUTLETS - CLEAN EATING

Steps:

• Heat oil in a large skillet on high.
• Season both sides of chicken with pepper and thyme and brown for 2 to 3 minutes per side. (less if using tenderloins).
• Remove from pan and reserve.
• In same skillet, add endive, honey, lemon juice and broth and boil until liquid is syrupy, 6 to 8 minutes.
• Return chicken to skillet, add parsley and toss until chicken is coated with pan juices.
• Serve immediately.

CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE

Steps:

• Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
• Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
• Meanwhile, cut peppers lengthwise into thin strips.
• Mince garlic.
• Transfer chicken to a serving platter.
• Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
• Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.

CHICKEN TENDERS W/ BALSAMIC VINEGAR GLAZE

Steps:

• heat oil over med-high heat. Add chicken season with pepper. Cook 3 to 4 min on each side. Remove chicken and set aside.
• Reduce heat to low-medium, add garlic and saute. Then add vinegar, honey and chicken broth. Scrape bottom of pan and heat 1 minute.
• Return chicken to pan, mix ingredients and heat through.

BALSAMIC VINEGAR GLAZE

Steps:

• Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE

Steps:

• Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
• Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
• Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
• Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.