BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
GARLIC BALSAMIC CHICKEN STEW
Make and share this Garlic Balsamic Chicken Stew recipe from Food.com.
Provided by MummaKat
Categories Chicken
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a 5 or 6-quart crock pot. Combine the wine, tomato paste, garlic, basil, oregano and salt in a small bowl; pour over chicken. Add the chicken broth, reserving 1/4 cup of it. Cover and cook until the chicken is tender, 4-5 hours on high or 8-10 hours on low. Cover and refrigerate the remaining chicken broth.
- About 40 minutes before the cooking time is up, wisk the reserved chicken broth , the vinegar, and flour in a small cup until smooth. Gradually stir the flour mixture into the liquid in the crock pot without disturbing the chicken. Add the beans and sliced tomatoes in layers. Cover and cook on high until the mixture simmers and the beans are tender, about 35 minutes.
- Serve over egg noodles or rice.
CHICKEN STEW WITH ROASTED BALSAMIC VEGETABLES
i adopted this recipe and it looks great! it was attributed to the looneyspoons cookbook.... i have not made this----yet!
Provided by kimbearly
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Lightly grease a large roasting pan.
- Add potatoes, carrots, onions, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt, and pepper.
- Mix well.
- Roast, uncovered, at 425 degrees F for 30 minutes minimum, stirring after 15 minutes.
- Add green beans and roast 10 minutes longer.
- Meanwhile, put wine and balsamic vinegar with remaining thyme and rosemary into a large saucepan.
- Bring to a boil.
- Add chicken cubes.
- Reduce heat to medium-high.
- Cook, uncovered, for about 12 minutes, or until chicken is cooked.
- Add roasted vegetables to saucepan.
- Stir in 2 1/2 cups broth.
- In a small bowl, stir together flour and remaining broth until no lumps remain.
- Add to saucepan.
- Cook for about 3 minutes, until stew is bubbly and thickened.
- Serve hot.
Nutrition Facts : Calories 294.1, Fat 5.7, SaturatedFat 1.1, Cholesterol 75.5, Sodium 387, Carbohydrate 28.3, Fiber 4.3, Sugar 6, Protein 28.4
CHICKEN AND GARLIC STEW
Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!
Provided by Martha
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
- Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 11.1 g, Cholesterol 138.6 mg, Fat 27.2 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.7 g, Sodium 1313.3 mg, Sugar 1.1 g
HONEY-GARLIC-BALSAMIC CHICKEN BREASTS
Honey and garlic bring out new depths of flavor in plain chicken breasts, elevating a weeknight dinner into something out of the ordinary.
Provided by By Bree Hester
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels. Sprinkle with salt and pepper.
- In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
- In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
- Cut chicken diagonally into slices. Serve sauce over chicken.
Nutrition Facts : ServingSize 1 Serving
CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR
Provided by Pierre Franey
Categories dinner, easy, one pot, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
- Rinse the mushrooms; drain and pat dry.
- Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
- Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
- Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
- Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
- Transfer the pieces to a warm serving platter and cover with foil.
- Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
- Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 4 grams, TransFat 0 grams
GARLIC LOVER'S BEEF STEW
Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. -Alissa Brown, Fort Washington, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.
Nutrition Facts : Calories 330 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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