Amazing Balsamic Chicken

14 Mar

My 10 year old christened this dish “amazing chicken” tonight. If I could have found the number, I’d have called the Vatican and reported a miracle. There it was, right at my kitchen table. Amazing. The kid ate two pieces, which is one and a half more than normal. And so I had to delay the recipe I wrote today that I planned to share with you (quinoa magic–stay tuned) and instead post this one, which is mostly from Cooking Light magazine. They called for a few more steps that we found unnecessary–this was delicious when kept on the simple side.

This entree starts on the stovetop and finishes up in the oven, which makes for some amazingly moist bird. If you fear dry chicken, lay that worry to rest. And if you’re not sure your skillet is ovenproof, just wrap its handle in aluminum foil before you start. It’ll be fine.

We had this with some rice pilaf and steamed broccoli, which made for the perfect spring dinner. Huge hit. To try it yourself, you need:

1/3 cup balsamic vinegar

1/4 cup soy sauce (I used low-sodium tamari)

1/4 cup chopped onion

3 tbsp brown sugar

2 cloves garlic, minced

2 tbsp olive oil, divided

4 skinless, boneless chicken breasts

Whisk together the vinegar, soy sauce, brown sugar, onion, garlic, and half the olive oil. Put the chicken in a plastic bag, pour the sauce mixture over it, and marinate in the refrigerator for at least an hour.

Preheat your oven to 400 degrees. Heat a small saucepan and a large skillet over medium heat. Carefully remove the chicken from the bag and put it in a bowl, and then pop it back in the fridge for a few minutes. Pour the marinate into the small pan and bring it to a boil. Then cook it for about five minutes, until it’s reduced by half. Pour some of that mixture into a bowl and save it.

Once that happens, coat the bottom of your large pan with the remaining olive oil. Add your chicken and cook it for about 4 minutes. While it cooks, brush the raw side with the sauce from the pan on the stove. After four minutes, flip the chicken, brush the top side with more sauce, and pop the pan into the oven for six minutes or until the chicken is cooked. Use the sauce in the bowl for dipping if you want to (we didn’t).

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2 Responses to “Amazing Balsamic Chicken”

  1. Jean March 14, 2012 at 1:01 pm #

    I am definitely going to try this one. Sounds declicious and light. Too good to be true.

  2. Gayle Haeffner March 15, 2012 at 7:59 am #

    This is a great idea for chicken. I am always looking for something new to do with our four day a week protein.

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