Glazed Balsamic Chicken

"I made this for the first time last night & my husband announce that we will be having it again! The chicken is moist, the glaze is a very mild sweet & sour and its simle to make! The recipe came from the Canadian Living booth at the Good Food Festival in Toronto."
photo by BLUE ROSE photo by BLUE ROSE
photo by BLUE ROSE
photo by BLUE ROSE photo by BLUE ROSE
photo by PaulaG photo by PaulaG
Ready In:




  • Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
  • Don't discard remaining flour when you remove the chicken.
  • Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
  • Remove to a plate& keep warm in the oven.
  • Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
  • Sprinkle with remaining flour& cook, stirring, for 30 seconds.
  • Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
  • Return chicken& any accumulated juices to the skillet, turning to coat.
  • Cook, turning occasionally, until chicken is glazed, about 5 minutes.
  • Sprinkle with parsley before serving.

Questions & Replies

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  1. Very tasty. I used oat flour to keep this gluten free.
  2. My Fiance and I loved this recipe so much. He found it on here and it was the best thing he ever did. These are so good, and that sauce is amazing. I would make these every night if I could!!! Thanks!
  3. Very tasty--my husband and I both liked this. I did pound the chicken breasts flat before frying. Thanks, CountryLady!
  4. After taking one bite, my DH said, "This is damn good." After flouring the chicken, I had only 1/2 tablespoon of flour left. I suspected that the glaze would not thicken. Before adding the chicken back to the sauce, I waited for a few minutes to see if the glaze would thicken. When it did not, I took about 3 tablespoons of the sauce into a small bowl and mixed in 1.5 teaspoons of cornstarch. After stirring in the cornstarch mixture into the glaze, the sauce thickened. Then I added the chicken. After devouring the meal quickly, my DH said, "I now have to go into my post-meal coma." Thank you CountyLady for yet another successful dinner!
  5. Delisious! I was able to whip up this recipe in no time at all with a great outcome. My Dh could not get enough of this. A keeper~!


  1. This was delicious! I followed the recipe exactly, with the small change of adding some finely chopped shallots and cutting back on the garlic (I was serving this with my Lemony Rice Pilaf #16512 and I was using shallots instead of onions in that, so I wanted to tie the two dishes together; also served this with my Squashed Squash #35397), a small change that worked well. The flavour of this was wonderful and it was very easy to prepare. I might add extra chicken stock next time, as the sauce was very thick. Thanks for posting such a tasty recipe; hubby and I both loved it.


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="">
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