Balsamic Chicken Skillet With Mixed Berry Sauce Recipes

FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE

French Blueberry Balsamic Chicken Recipe image

Blueberry balsamic chicken is a dish from the Provence region of France. It combines the healthy meat with a tang of blueberries for an unusual dish.

Provided by Rebecca Franklin

Time 1h

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 chicken breasts (skinless, boneless)
1 teaspoon salt (divided)
1/4 teaspoon black pepper (ground, divided)
2 shallots (thinly sliced)
2 cups blueberries (fresh or frozen)
1/2 cup balsamic vinegar
1/4 cup honey
1 tablespoon rosemary (coarsely chopped)

Steps:

Gather the ingredients.
Preheat the oven to 350 F.
If you are using frozen blueberries thaw them and reserve both the berries and the juice.
Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
Enjoy.

Nutrition Facts : Calories 469 kcal, Carbohydrate 40 g, Cholesterol 117 mg, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, Sodium 676 mg, Sugar 32 g, Fat 17 g, ServingSize 4 Chicken Breasts (4 Servings), UnsaturatedFat 0 g

SKILLET BALSAMIC-GLAZED CHICKEN

Skillet Balsamic-Glazed Chicken image

This balsamic-glazed chicken is quick, easy, and very tasty!

Provided by Jenna

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, or more to taste, crushed
1 teaspoon Italian seasoning
4 (4 ounce) skinless, boneless chicken breasts
3 teaspoons olive oil

Steps:

Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 198.7 calories, Carbohydrate 10 g, Cholesterol 65.4 mg, Fat 6.4 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.3 g, Sodium 207.1 mg, Sugar 9.4 g

CHICKEN BREASTS WITH RASPBERRY-BALSAMIC SAUCE

Chicken Breasts With Raspberry-Balsamic Sauce image

I always have lots of chicken in the freezer, and this recipe has a wonderful, tangy sauce that livens up sauteed chicken breasts.

Provided by TasteTester

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium shallot, minced (about 1/4 cup)
1/2 cup chicken broth
1/2 teaspoon cornstarch
3 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

Steps:

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.

Nutrition Facts : Calories 209.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 468, Carbohydrate 11.2, Fiber 0.2, Sugar 7.4, Protein 28

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