sweet balsamic chicken
How to make sweet balsamic chicken recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
6 tablespoons balsamic vinegar
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
2 tablespoons olive oil
1 onion, thinly sliced
1 red onion, thinly sliced
2 tablespoons clear honey
1 tablespoon chopped rosemary
150 ml (¼ pint) chicken stock
pepper
To serve
mashed potatoes
green beans
Method:
Put the balsamic vinegar in a non-reactive bowl and season with pepper. Make 3 small cuts in the top of each of the chicken breasts. Add the chicken to the vinegar and toss to coat. Set aside for 3–4 minutes.
Meanwhile, heat the oil in a large, heavy-based frying pan and cook the onions over a mediumhigh heat for 5 minutes or until soft and beginning to turn golden. Add the chicken, cut side down, and cook for 3 minutes. Turn the chicken over and cook for a further 3 minutes.
Turn once more and add the balsamic vinegar from the bowl together with the honey and rosemary. Reduce the heat, add the stock, cover and simmer, stirring once, for 3–4 minutes or until the chicken is cooked through. Serve the chicken on warmed serving plates with the onions spooned over. Serve with mashed potatoes and green beans.
For balsamic chicken bruschetta:
Thinly slice 250 g (8 oz) skinless chicken breast fillets, each about 125 g (4 oz), and put in a non-reactive bowl with 3 tablespoons balsamic vinegar, 1 tablespoon clear honey and ½ teaspoon dried rosemary. Toss together. Heat 1 tablespoon olive oil in a large frying pan and cook the chicken over a high heat for 7–8 minutes until golden and cooked through. Meanwhile, slice 8 large mushrooms and add to the pan for the final 4 minutes of cooking. Lightly toast 4 diagonal slices of ciabatta, spoon the balsamic chicken and mushroom over the top of each slice and serve warm. Total cooking time 10 minutes.
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| sweet balsamic chicken |
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