Foolproof Balsamic Chicken


Foolproof Balsamic Chicken

Here is another basic recipe that if you like chicken, youshould be able to do!  I don’t even use any sort of recipe or measurements with this. The balsamic vinegar makes it very tender and gives it a rich caramel color.

Take your chicken breasts… butterfly them.  (cut them in half so they are not as thick)
Put a little salt and pepper on them. Sprinkle some balsamic vinegar on them.
Put a little olive oil in the pan (“twice around the pan” in Rachael Ray Speak)
Put them in the pan (cut side down) medium high
Brown on each side for a few minutes (3-4)
Add a little water to the pan (maybe ¼ C –ish)

Cover, lower temp and let it cook down.  Add a little more water if you don’t think it’sdone… you can check by cutting into it to see if it’s still pink or use a meatthermometer.

When the water cooks down,   start to rub the chicken around the pan.  It will pick up the glaze from the pan.  This is what makes it such a dark caramel color.

This is a great chicken for pairing with just aboutanything- Rice, potatoes, salad…you name it! It really doesn’t take but about 20 minutes, and you can leave it simmering while you finish up your sides.

Questions about this?  Give it a try, and see how you like it.  It could quickly become one of your go-to recipes, too!  Let me know how it turnsout for you.

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