BALSAMIC CHICKEN TENDERS
Tender, juicy, marinated balsamic chicken tenders make a simple and delicious main course.
Provided by Kristin
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Whisk together chicken broth, balsamic vinegar, garlic, and Italian seasoning.
- Place chicken tenders in a resealable plastic bag with the marinade. Massage and shake to coat. Let sit on the counter for no more than 30 minutes or marinate in the fridge for an hour or up to 12 hours.
- Heat olive oil in a large, heavy bottomed skillet.
- Season chicken with salt and place in the skillet with space between each piece. Work in batches if you have to. Cook the chicken over medium high heat until browned on both sides; about 3-5 minutes per side.
- Transfer cooked chicken to a plate and cover with foil. Rest 5 minutes before serving.
Nutrition Facts : Calories 242 kcal, Carbohydrate 3 g, Protein 36 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 273 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC
This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
Provided by colleenlora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g
CHICKEN TENDERS WITH BALSAMIC VINEGAR GLAZE - CLEAN EATING
I copied this from my daughters clean eating magazine. I'm sure this is going to need salt...so feel free to add some unless you are really watching your sodium and/or really eating clean. :)
Provided by teresas
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat pan over med-high heat, spray with cooking spray.
- Add chicken tenders and season with pepper.
- Cook turning pieces half way through about 7 minutes.
- Remove and set aside.
- Reduce the heat to low-med add garlic and saute.
- Then add vinegar, honey and chicken broth.
- Simmer scraping the bottom of the pan for 1 minute.
- Return chicken to pan.
- Mix all ingredients together and heat through.
- Garnish and serve.
Nutrition Facts : Calories 127, Fat 2.3, SaturatedFat 0.5, Cholesterol 54.4, Sodium 148.4, Carbohydrate 6.7, Sugar 6.2, Protein 18.5
CHICKEN TENDERS W/ BALSAMIC VINEGAR GLAZE
Make and share this Chicken Tenders W/ Balsamic Vinegar Glaze recipe from Food.com.
Provided by Pizza the Hut
Categories Chicken
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- heat oil over med-high heat. Add chicken season with pepper. Cook 3 to 4 min on each side. Remove chicken and set aside.
- Reduce heat to low-medium, add garlic and saute. Then add vinegar, honey and chicken broth. Scrape bottom of pan and heat 1 minute.
- Return chicken to pan, mix ingredients and heat through.
CHICKEN TENDERS WITH BALSAMIC-FIG SAUCE
The balsamic vinegar is a nice contrast to the sweet figs which add great texture, and the thyme provides just a bit of savoriness to this sweet and rich sauce.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper on both sides and lightly coat with flour, shaking off excess.
- Heat olive oil and butter in a large nonstick skillet over medium heat. Add chicken to the skillet and cook until tenders are golden brown, no longer pink in the centers, and juices run clear, 5 to 6 minutes, flipping halfway through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
- Add shallot and garlic to the same skillet and cook until softened, about 2 minutes. Add red wine and balsamic and let simmer until reduced by half, 3 to 5 minutes. Stir in figs, thyme, Dijon mustard, honey, and salt; bring to a boil. Reduce heat to low or medium-low and let simmer until thickened, about 3 minutes. Remove from heat and stir in butter.
- Spoon sauce over warm chicken tenders, or add chicken back into the skillet to briefly reheat, and serve immediately.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 23.2 g, Cholesterol 79.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 455.9 mg, Sugar 12.5 g
BALSAMIC-GLAZED CHICKEN
Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.
Provided by Brandie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g
CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE
This is pretty straight forward and delicious. Don't skimp on the peppers because they're awfully good! You can substitute green peppers for the yellor or red, but the dish won't be as sweet.
Provided by vrvrvr
Categories Chicken
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
- Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
- Meanwhile, cut peppers lengthwise into thin strips.
- Mince garlic.
- Transfer chicken to a serving platter.
- Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
- Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.
Nutrition Facts : Calories 224.5, Fat 9, SaturatedFat 4.3, Cholesterol 90.8, Sodium 192.2, Carbohydrate 8.9, Fiber 0.8, Sugar 5.4, Protein 25.8
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- Mix thyme, salt and pepper in a small bowl. Pat both sides of the chicken breasts with the spice mixture. Heat a large skillet with the olive oil over medium heat. Add the chicken, cook for 2 to 3 minutes (or until browned). Turn and cook the other side until browned. Transfer to a plate and cover with foil.
- Add water, vinegar, and honey to the skillet. Bring to a boil, stirring constantly. Boil for 2 minutes or until slightly syrupy and reduced by half. Add the butter and stir until melted. Reduce the heat to medium-low and return the chicken to the pan. Cook for about 3 minutes in the glaze, then turn the chicken over and cook for an additional 3 minutes (or until chicken is cooked through). Serve drizzled with glaze.
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