BALSAMIC CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 13
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.
BLACKBERRY CHICKEN
My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. -Laura Van Ness, Clearlake Oaks, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 315mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
BLACKBERRY BALSAMIC CHICKEN
Make and share this Blackberry Balsamic Chicken recipe from Food.com.
Provided by Princess Lisa
Categories Chicken Breast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and saute till translucent.
- Sprinkle salt, pepper, and thyme over the top of the chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium low. Add preserves, vinegar, and salt and pepper, stirring constantly until the preserves melt. Spoon the sauce over chicken to serve.
BALSAMIC CHICKEN
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
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
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5/5 (3)Total Time 4 hrs 22 minsCategory Main CourseCalories 724 per serving
- Add to a large ziplock bag, along with the olive oil, 1/2 cup balsamic vinegar, hot sauce, 2 tablespoons white sugar, and steak seasoning.
- Add the chicken and shake it up so everything gets all mixed together.Refrigerate for at least 4 hours, or up to 24.
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- Purée most of the blackberries with an immersion blender and pass through a sieve. Zest and juice lemon. Mix blackberry purée with balsamic vinegar, sugar, lemon juice, barbecue sauce, and rosemary in a saucepan set over low heat. Let cook, stirring occasionally, for approx. 20 min. Season with salt and pepper. Reserve approx. 50 ml/¼ cup of the blackberry sauce for the salad dressing and mix the rest with butter.
- Preheat the oven to 180°C/350°F. Salt the chicken breasts and place them in a baking dish. Spread the blackberry sauce over and bake for approx. 20 min., or until chicken is cooked through.
- Remove the chicken breasts from the oven and cut them into strips. Slice avocado and slice onion into thin rings. Toss the salad in a bowl with avocado, red onion rings, remaining blackberries, and pecans. Drizzle with reserved blackberry sauce and serve. Enjoy!
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