Balsamic Chicken

Today was my last day of summer vacation :(. I can’t really talk about it. It’s too sad.

So instead, I am going to show you another awesome chicken recipe to take my mind off of the fact that I will be getting up at 6 a.m. tomorrow.

I was in Savannah all last week. We had some miserable rainy days (miserable only because we couldn’t play outside) followed by some rocking sunny days.

It was seriously an “I can see clearly now that rain is gone” type moment.

Knowing that I would be walking around in a bathing suit the next day, I thought that I lighter chicken dish would be just the trick.

Not everyone was excited about dinner though.

Poor Oscar. Nothing ever goes his way.

Back to the dinner….

  • 2-3 chicken breasts, pounded thin (as your like) and trimmed of any fat
  • 1 tbsp olive oil
  • Sea salt and fresh cracked pepper to taste
  • 1 tbsp flour
  • 1 tbsp butter, softened
  • 3 cloves of garlic, minced
  • 1/3 cup of balsamic vinegar
Begin by preheating the over and by heating olive oil in a large skillet over medium high heat. Then, pound chicken breasts (I just use my fists) between pieces of cellophane or in a plastic bag. Pound the chicken until it is all over approximately the same thickness. Coat chicken with salt and pepper and add to heated pan.

After 4 minutes, when the chicken has browned on one side, flip the chicken over. Let cook for about 1 minute and add to the heated oven for about 8 minutes. The other side will brown this way as well.

Remove the chicken from the oven (no picture of this!) and place chicken on a plate with a tin foil tent to keep it warm.

Then add garlic to the remaining oil in the skillet.

Cook garlic, while stirring constantly for about 1 minute and then add balsamic vinegar. Stir with wooden spoon, scraping up any browned pits from the skillet.

Then add the chicken broth to the pan.

And bring it to a boil.

Then, mix the butter and the flour together in a separate bowl. Add the butter/flour mixture to the pan and whisk. Let the sauce come to a boil and continue to whisk the sauce until it thickens up…. prob about 1 or 2 minutes. Then, pour the sauce over the chicken and serve!

My sauce (you know how I love my sauce) was a little thin because I did not mix the butter and flour together. This step is key people! But, even with a thinner sauce, it was still delicious and healthy.

I served it with those dern Ricotta Stuffed Tomatoes that I can’t get enough of. My sister called me the other night to tell me she was making them.

She sent me a picture and told me how great they were. I would suggest serving them along with this chicken.

Or separate. Whatever.

Click here for the printable version of this recipe. 

This post got my mind off going back to work tomorrow. For a little while at least.

Print Friendly
Share if you dare...Pin on Pinterest99Email this to someoneShare on LinkedIn0Share on Facebook2Print this pageShare on TumblrTweet about this on Twitter0

Related Post