Best Balsamic Chicken Recipes

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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

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

I made this up and my husband and kids loved it!

Provided by Amber Maechler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  • Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g

GRILLED BALSAMIC CHICKEN BREAST



Grilled Balsamic Chicken Breast image

A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

1 cup balsamic vinegar
½ cup olive oil
½ cup honey
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
4 boneless, skinless chicken breasts

Steps:

  • Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
  • Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
  • Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
  • Remove chicken from marinade and discard used marinade.
  • Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g

BALSAMIC CHICKEN & PEARS



Balsamic Chicken & Pears image

Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 cup reduced-sodium chicken broth
3 tablespoons white balsamic vinegar
1/2 teaspoon minced fresh rosemary
2 teaspoons cornstarch
1-1/2 teaspoons sugar
2 medium unpeeled pears, each cut into 8 wedges
1/3 cup dried cherries or dried cranberries

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.

Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS



Balsamic Chicken Breasts With Peppers and Onions image

Quick skillet chicken flavored with peppers, onions, garlic, basil and balsamic vinegar. Makes chicken very tender and dinner is ready in less than 30 minutes.

Provided by Marie

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt & pepper
4 tablespoons olive oil
4 cups thinly sliced bell peppers (use a mix of colors)
1 medium onion, sliced thin
4 cloves garlic, chopped fine
1/4 cup chopped fresh basil
4 tablespoons balsamic vinegar

Steps:

  • Season chicken with salt and pepper.
  • In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
  • Transfer chicken to a plate.
  • Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
  • Add garlic and stir for about 1 minute.
  • Stir in basil and vinegar and return chicken and juices to the skillet.
  • Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
  • Taste and adjust salt and pepper seasonings.

Nutrition Facts : Calories 313.8, Fat 16.9, SaturatedFat 2.6, Cholesterol 75.5, Sodium 147, Carbohydrate 13.3, Fiber 3.1, Sugar 7.2, Protein 27

HONEY-BALSAMIC CHICKEN



Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Steps:

  • Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour chicken and marinade into a baking dish.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC



Chicken Breasts with Balsamic Vinegar and Garlic image

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Provided by colleenlora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

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.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE



Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

  • Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  • Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

BALSAMIC ROAST CHICKEN



Balsamic Roast Chicken image

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

BALSAMIC-GLAZED CHICKEN



Balsamic-Glazed Chicken image

Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.

Provided by Brandie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound skinless, boneless chicken breasts, cut into pieces
salt and ground black pepper to taste
¼ cup balsamic vinegar
¼ cup soy sauce
¼ cup water
2 tablespoons brown sugar
1 tablespoon olive oil, or more as needed

Steps:

  • Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
  • Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
  • Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g

CROSTINI OF CHICKEN LIVER PATE WITH BALSAMIC ONIONS



Crostini of Chicken Liver Pate with Balsamic Onions image

Provided by Anne Burrell

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Olive oil
2 large onions, sliced
Salt
1 cup balsamic vinegar
Olive oil
2 to 3 anchovy fillets
2 tablespoons capers
2 cloves garlic, smashed
1 pound chicken livers, cleaned and rinsed
1 cup white wine
1 baguette, cut in to 1/2-inch slices, toasted or grilled

Steps:

  • To make the onions: Coat a large saute pan with olive oil and add the onions. Season the onions with salt and bring the pan to a medium-high heat. Cover and sweat the onions for 15 to 20 minutes. Add the balsamic and cook for another 20 to 25 minutes or until the balsamic is syrupy. Use right away, or place in airtight jar and store in the refrigerator until ready to use.
  • To make the chicken liver pate: Coat a large saute pan with olive oil and add the anchovies, capers and garlic. Bring to medium heat and saute until the anchovies have dissolved.
  • Add the chicken livers, turn up the heat and saute for 3 to 5 minutes and cook until the livers are about 1/2 to 3/4 of the way done. Add the wine and cook for 3 to 4 minutes or until the wine has reduced by half, the mix should still be pretty soupy.
  • Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed.
  • Schmear each toast with the pate and top with balsamic onions.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES



Roasted Balsamic Chicken with Baby Tomatoes image

I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!

Provided by KissRiss

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h50m

Yield 4

Number Of Ingredients 8

½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard, or more to taste
1 clove garlic, or more to taste, minced
salt and freshly ground pepper to taste
4 large skinless, boneless chicken breast halves
1 pint cherry tomatoes, halved
1 lemon, zested and juiced

Steps:

  • Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
  • Marinate chicken in the refrigerator for at least 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle lemon zest and drizzle lemon juice over the chicken.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g

BRAISED BALSAMIC CHICKEN



Braised Balsamic Chicken image

This chicken is good with either rice or pasta. Green beans make a nice side dish.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme

Steps:

  • Season both sides of chicken breasts with garlic salt and pepper.
  • Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  • Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g

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.

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE



Chicken with Wild Mushroom and Balsamic Cream Sauce image

This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

Steps:

  • Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
  • Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
  • Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
  • To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE



Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  • Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  • Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
  • Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
  • When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
  • To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
  • Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION



Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction image

Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 8

Number Of Ingredients 9

8 skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
10 fresh figs, stemmed and quartered
1 ½ cups chicken broth
¼ cup balsamic vinegar
1 large shallot, sliced lengthwise
1 tablespoon minced fresh rosemary
fresh rosemary, for garnish

Steps:

  • Pat chicken thighs dry and season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
  • Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
  • Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g

ORANGE-BALSAMIC GLAZED CHICKEN



Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Steps:

  • In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
  • Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
  • In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING



Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 1 to 4 super salad suppers

Number Of Ingredients 28

1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
2 tablespoons balsamic vinegar, enough to just coat the breast slices
3 tablespoons extra-virgin olive oil, just eyeball it
Grill seasoning blend, or coarse salt and pepper
4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
1 pound center cut bacon, chopped into 1-inch pieces
1 pound fresh spinach leaves, trimmed and cleaned
8 gourmet white stuffing mushrooms, thinly sliced
8 radishes, thinly sliced
4 scallions, thinly sliced on an angle
2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar
1/2 pound boneless chicken breast cutlets
2 teaspoons balsamic vinegar, 2 splashes
1 tablespoon extra virgin olive oil, eyeball the amount
Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
1 sprig fresh rosemary, leaves stripped from stem and finely chopped
4 slices center cut bacon
1/4 pound fresh spinach, trimmed and cleaned
2 gourmet white stuffing mushrooms, thinly sliced
2 red radishes, thinly sliced
1 scallion, thinly sliced on an angle
1/2 shallot, chopped
1 /4 cup extra-virgin olive oil, just eyeball it
1 rounded spoonful Dijon mustard
1 tablespoon balsamic vinegar

Steps:

  • Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
  • Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
  • Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
  • In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
  • Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

BALSAMIC CHICKEN THIGHS



Balsamic Chicken Thighs image

This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.

Provided by mickie49

Categories     Chicken Thigh & Leg

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 5

2 lbs skinless chicken thighs
salt and pepper, to taste
1/4 cup chopped shallot
1/4 cup balsamic vinegar
cooking spray

Steps:

  • Spray large frying pan, preheat.
  • Rinse and pat dry thighs.
  • Season with salt and pepper.
  • Brown well on all sides.
  • Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
  • Add shallots,cook for 2-3 minutes,until they soften.
  • Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
  • Spoon sauce over thighs to serve.

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