Best Chicken Balsamico Recipes

CHICKEN BALSAMICO

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

CHICKEN BALSAMICO

Steps:

• Heat olive oil in a 10" skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the feta cheese. Serve over orzo.

CARLOS' CHICKEN BALSAMICO

Steps:

• Cook the penne in a large pot of boiling salted water 5 to 8 minutes until al dente. Drain and run under cold water. Set aside. In a large skillet over medium-high heat, heat the oil. Add the onions and cook until they begin to sizzle. Then add the chicken and cook, stirring constantly, until it turns white on all sides, but is not yet cooked all the way through. Add the olives, capers, peppers, tomatoes and garlic; sauté 3 minutes. Add the balsamic vinegar and cook until the vinegar reduces into a thick glaze and the chicken is cooked through. Add the pasta, toss and cook until heated through. Sprinkle with cilantro and serve.

CHICKEN BALSAMICO WITH YUKON GOLD POTATOES

Steps:

• Put the potatoes in the insert of a 5- to 7-quart slow cooker.
• Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
• Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
• Brown the chicken on all sides, 12-15 minutes.
• Add the rosemary and garlic and saute for 1-2 minutes.
• Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
• Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
• Season with salt and pepper.
• Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.

CHICKEN BALSAMICO

Steps:

• 1. In your Dutch oven, add the oil and season the chicken with salt and pepper. 2. Next, brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside. 3. Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes. 4. Add the chicken back in, cover and let simmer for 30-40 minutes(until the chicken is cooked through). Remove the chicken and place on a serving platter; then cover and set aside. 5. Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken.

(CHICKEN) POLLO BALSAMICO RECIPE

Steps:

• Put the flour in a wide, shallow dish and season with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Dredge the chicken pieces in the flour and shake off the excess. Place the chicken pieces on a baking sheet. Place a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. When the oil is shimmering, add the garlic cloves and half of the chicken pieces to the pan and cook until the chicken has formed a fine golden crust, 4 to 5 minutes. Flip the chicken pieces and cook the other sides for an additional 3 to 4 minutes, turning occasionally, until browned. Transfer the chicken to a platter and repeat with the remaining chicken, adding more oil, if necessary. Set aside. Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat until shimmering. Add the shallots, rosemary and sage, and saute, stirring frequently until soft and nicely browned, 7 to 8 minutes. Set aside. Return the original skillet to medium heat. Add the red wine, the chicken stock and 2 tablespoons of butter. Raise the heat to medium-high and bring to a low boil. Add the chicken pieces, the shallots with the herbs, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Cook until all of the chicken is incorporated into the sauce. Add the balsamic vinegar to the pan and stir frequently until the sauce thickens, about 3 minutes. Transfer the chicken to a serving platter. Spoon the sauce and shallots all over the chicken and serve.