Community Pick
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
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1⁄2 teaspoon dried sage
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- 2 teaspoons liquid honey
- 1 tablespoon chopped fresh parsley
directions
- 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.
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Reviews
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Very tasty. I used oat flour to keep this gluten free. -
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! -
Very tasty--my husband and I both liked this. I did pound the chicken breasts flat before frying. Thanks, CountryLady! -
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! -
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~!
see 19 more reviews
Tweaks
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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.
RECIPE SUBMITTED BY
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!
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