Vanilla Balsamic Chicken Recipes

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BALSAMIC CHICKEN



Balsamic Chicken image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
Boil-in-bag rice, as needed, for serving
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch strips
1 teaspoon red pepper flakes
Freshly ground black pepper
2 red bell peppers, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced
1 bunch scallions, white parts cut into 1-inch pieces, green parts thinly sliced
1/4 cup balsamic vinegar
1 teaspoon brown sugar
1 teaspoon cornstarch

Steps:

  • Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
  • Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
  • Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

BALSAMIC CHICKEN



Balsamic Chicken image

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

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

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

VANILLA BALSAMIC CHICKEN



Vanilla Balsamic Chicken image

Make and share this Vanilla Balsamic Chicken recipe from Food.com.

Provided by huskiebear

Categories     Chicken Thigh & Leg

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup reduced-sodium fat-free chicken broth
1/2 cup balsamic vinegar
1/4 cup shallot, finely chopped
1/4 cup brown sugar
1/4 teaspoon orange zest
1/4 cup orange juice
1 vanilla bean, split lengthwise
3/4 teaspoon salt, divided
16 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 450°.
  • Combine first 6 ingredients plus seeds scraped from vanilla bean in saucepan. Bring to a boil.
  • Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add 1/4 teaspoon salt.
  • Season chicken with salt and pepper and arrange in roasting pan coated with cooking spray. Bake for 10 minutes.
  • Brush half of broth mixture over chicken. Bake 5 minutes more, then brush on remaining broth mixture.
  • Bake until internal temperature reaches 180° (about 15 minutes).

Nutrition Facts : Calories 197.6, Fat 5.4, SaturatedFat 1.4, Cholesterol 114.5, Sodium 340.1, Carbohydrate 8.4, Fiber 0.1, Sugar 7.3, Protein 27.3

CHICKEN WITH BALSAMIC VINEGAR



Chicken with Balsamic Vinegar image

Categories     Chicken     Mustard     Sauté     Quick & Easy     Vinegar     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
1 cup finely chopped onion
2 large garlic cloves, minced
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons balsamic vinegar or 1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup chopped fresh basil (optional)

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil if desired.

EASY BALSAMIC CHICKEN



Easy Balsamic Chicken image

Make and share this Easy Balsamic Chicken recipe from Food.com.

Provided by ctech

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves (1 to 1 1/4 pounds total)
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 garlic cloves, minced (1 1/2 teaspoons minced)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/2-inch thickness. Remove plastic wrap.
  • Place chicken in a self-sealing plastic bag. In a small bowl combine vinegar, oil, garlic, kosher salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
  • Drain, discarding marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)
  • Oven method: Place chicken on a rack in a shallow roasting pan. Roast chicken in a 400°F oven for about 15 minutes or until chicken is no longer pink (170°F).

Nutrition Facts : Calories 271.4, Fat 16.6, SaturatedFat 2.5, Cholesterol 75.5, Sodium 250.2, Carbohydrate 3.5, Fiber 0.1, Sugar 2.4, Protein 25.3

SAVORY BALSAMIC CHICKEN



Savory Balsamic Chicken image

We can't decide what we love most about our Savory Balsamic Chicken recipe. It's easy to make, on the table in just 30 minutes, and is absolutely delicious. Pair with steamed green beans and crusty French bread for an easy weeknight dinner.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 30m

Yield 4

Number Of Ingredients 8

4 medium boneless, skinless chicken breasts (1 1/4 pounds), trimmed
Salt and ground black pepper to taste (Optional)
1 tablespoon Country Crock® Spread
2 cups sliced mushrooms
¼ cup onion, chopped
3 tablespoons balsamic vinegar
⅓ cup chicken broth
1 teaspoon Dijon mustard

Steps:

  • Season chicken, if desired, with salt and black pepper.
  • Melt Country Crock® Spread in large nonstick skillet over medium-high heat and brown chicken, turning once, about 6 minutes. Remove chicken and set aside.
  • Cook mushrooms and onion in same skillet over medium heat, stirring occasionally, until tender, about 3 minutes. Add vinegar and simmer 1 minute. Stir in broth and mustard and simmer, stirring occasionally, 4 minutes, or until sauce is slightly thickened.
  • Return chicken to skillet and simmer uncovered 5 minutes or until chicken is thoroughly cooked. Serve, if desired, with warm crusty French bread.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 11 g, Cholesterol 65.1 mg, Fat 10.2 g, Fiber 0.7 g, Protein 20.2 g, SaturatedFat 2.7 g, Sodium 342.2 mg, Sugar 2.8 g

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR



Chicken Breasts And Garlic Balsamic Vinegar image

Provided by Pierre Franey

Categories     dinner, easy, one pot, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts, about 1 1/2 pounds
3/4 pound small to medium-size mushrooms
2 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons olive oil
6 cloves garlic, peeled
4 tablespoons balsamic vinegar
3/4 cup fresh or canned chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

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

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