Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Honey Balsamic Chicken 2
Honey Balsamic Chicken 2
About the Recipe
Honey Balsamic Chicken starts with a simple marinade of tangy balsamic vinegar and sweet honey and is then topped with a delightful balsamic glaze.
You can cook this balsamic glazed chicken breast recipe in a cast-iron skillet for an easy, elegant, gluten-free, and healthy chicken dinner main dish.
Recipe By: London
Ingredients:
• 1 lb. chicken breasts
• ½ cup balsamic vinegar
• ¼ cup chicken broth
• 2 Tbsp. honey
• 2 cloves garlic crushed
• ½ tsp. salt to taste
• ¼ tsp. black pepper
• 1 tsp. rosemary fresh, finely chopped
• 1 Tbsp. olive oil
Getting it done:
1. Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
2. In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.
3. Marinade chicken for 15-30 minutes.
4. In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)
5. Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
6. Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
7. Serve cooked chicken breasts with balsamic glaze and enjoy!
Recipe Notes
• You can substitute pure maple syrup or agave nectar for the honey.
• Fresh thyme or basil will work well in place of the rosemary. Dried herbs will also be a good substitution for the fresh rosemary.
Ingredients:
• 1 lb. chicken breasts
• ½ cup balsamic vinegar
• ¼ cup chicken broth
• 2 Tbsp. honey
• 2 cloves garlic crushed
• ½ tsp. salt to taste
• ¼ tsp. black pepper
• 1 tsp. rosemary fresh, finely chopped
• 1 Tbsp. olive oil
Getting it done:
1. Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
2. In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.
3. Marinade chicken for 15-30 minutes.
4. In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)
5. Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
6. Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
7. Serve cooked chicken breasts with balsamic glaze and enjoy!
Recipe Notes
• You can substitute pure maple syrup or agave nectar for the honey.
• Fresh thyme or basil will work well in place of the rosemary. Dried herbs will also be a good substitution for the fresh rosemary.
About the Recipe
Honey Balsamic Chicken starts with a simple marinade of tangy balsamic vinegar and sweet honey and is then topped with a delightful balsamic glaze.
You can cook this balsamic glazed chicken breast recipe in a cast-iron skillet for an easy, elegant, gluten-free, and healthy chicken dinner main dish.
Recipe By: London
Nutritional Info
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