Balsamic Glazed Chicken Cutlets Recipes

SKILLET BALSAMIC-GLAZED CHICKEN

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).

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

BALSAMIC GLAZED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F.
• Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
• Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
• Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

BALSAMIC-GLAZED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
• Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).