Garlic Chicken Breasts With Spicy Balsamic Vinegar Sesame Sauce Recipes

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

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.

HONEY-GARLIC SESAME CHICKEN

Steps:

• Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sesame oil, and sugar in a resealable bag. Add cubed chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for 30 minutes to 1 hour.
• Meanwhile, mix together honey, brown sugar, oyster sauce, the remaining 1 1/2 tablespoons soy sauce, mustard powder, garlic, and water in a small saucepan. Warm mixture over medium heat until sugar has dissolved and all ingredients are completely incorporated, 3 to 5 minutes.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Combine potato starch, salt, and pepper in a shallow bowl. Dredge chicken cubes in the potato starch mixture, ensuring all sides are covered.
• Heat the remaining 2 tablespoons olive oil in a skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken pieces and toss to coat. Sprinkle with toasted sesame seeds.

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.

HONEY-GARLIC-BALSAMIC CHICKEN BREASTS

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.

GARLIC CHICKEN BREASTS WITH SPICY BALSAMIC VINEGAR-SESAME SAUCE

Steps:

• Dredge chicken breasts in flour.
• Shake off excess.
• In a large skillet, heat oil over medium high heat.
• Add chicken and cook for 3 to 4 minutes.
• Add garlic.
• Flip chicken and continue cooking 3 to 4 minutes.
• Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
• Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
• Remove from heat and let stand for 5 minutes before serving.
• Serve over rice.

CHICKEN BREASTS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
• Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
• Add the vinegar, broth, bay leaf and thyme.
• Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
• Pour the mushroom sauce over the chicken and serve.

GARLIC CHICKEN BREASTS WITH SPICY BALSAMIC VINEGAR-SESAME SAUCE

Steps:

• Dredge chicken breasts in flour.
• Shake off excess.
• In a large skillet, heat oil over medium high heat.
• Add chicken and cook for 3 to 4 minutes.
• Add garlic.
• Flip chicken and continue cooking 3 to 4 minutes.
• Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
• Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
• Remove from heat and let stand for 5 minutes before serving.
• Serve over rice.

CHICKEN BREASTS AND BALSAMIC VINEGAR

Steps:

• Mix the flour, salt and pepper in a shallow dish, and dredge the chicken in it.
• Heat oil in large skillet and cook the chicken until brown on one side (about 3-4 min).
• Turn the chicken and add the garlic.
• Cook 3 minutes more, while stirring the garlic around.
• Add the broth, vinegar, bay leaves, and herbs.
• Cover tightly, reduce heat to med-low, cook for about 10 minutes, turning chicken a couple of times. (When you get to the end of this step, you have a choice...you can proceed and reduce the sauce, or you can stop now after ADDING THE TBSP OF BUTTER. This way, you have more sauce, which is the way my husband likes it.)
• When chicken is done, remove from pan.
• Bring heat back up to med.
• ,and cook the pan juices for 7 minutes, uncovered.
• Stir in butter and remove bay leaves.
• Spoon sauce over the chicken.
• I served white rice on the side, and spooned a bit of sauce over that, too.
• Yum.

CHICKEN WITH BALSAMIC VINEGAR, SHALLOTS, AND GARLIC SAUCE

Steps:

• Cook bacon on medium heat until crisp in a large skillet. Remove bacon and allow to drain and cool on paper towels. Leave bacon fat in skillet.
• Season chicken breasts with salt and pepper on both sides. Brown chicken in bacon fat over med. high heat, turning once halfway through cooking. When chicken is no longer pink, transfer to plate and pour off all but two tablespoons of fat from skillet.
• Add shallots to skillet over med. low heat. Cover and stir occasionally until light golden color. Remove lid and cook a few minutes more until they are a deep golden color. Stir often to keep them from sticking and burning.
• Add garlic to skillet along with 1 cup of water. Bring to a boil while stirring for about a minute.
• Place chicken back into skillet, turning to coat with the liquid. Cover skillet and simmer for about 30 minutes.
• While waiting, put bacon slices in a ziplock bag and crush with your hands into big bacon bits.
• Remove chicken from skillet and arrange on a serving dish. Add vinegar to skillet and bring to a boil to reduce the sauce, stirring and mashing the garlic. Add more pepper to taste.
• Pour sauce over chicken and garnish with bacon bits.

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR

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.