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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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11/15/2013

Balsamic Chicken

I pinned this idea recently and made it on Monday night.  You can find the original recipe at Blackbird Ideas.

I do have to say the recipe is a bit choppy and confusing.  So that I why I am thinking mine turned out like a gelatinous mess.  It tasted good if you didn't actually look at the "glaze"

2-3 chicken breasts, pounded thin
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
1 cup of chicken stock (this wasn't in the original list of ingredients but further down in the instructions and comments)

Preheat oven to 375.

Preheat a skillet over medium  high heat and add olive oil.

Coat the chicken with salt and pepper.

Place in the heated pan.

When the chicken is brown on one side (about 4 minutes), turn the chicken breasts over.  Let cook for another couple of minutes until nicely browned.  Place the chicken on a cookie sheet and place into the oven.  Cook for about 8-10 minutes.

Add garlic to the skillet and cook for one minute then add balsamic vinegar.  Stir with a wooden spoon and scrape up all the browned bits from the bottom of the pan.

Then add the chicken broth to the pan. Bring 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 approx 1 or 2 minutes. Then, pour the sauce over the chicken and serve!

Now....do you see the problem?  That whole last paragraph.  I think is wrong.

I may have to try this recipe again....BUT after cooking the garlic add the butter and flour to make a roux.  Then add stock and vinegar.   Let it thicken a bit and then pour over the chicken.



I served this with baked potatoes and roasted Butternut Squash.

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