This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pan Glazed Balsamic Honey Chicken With Basil
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- #57174
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
4 boneless, skinless chicken breast halves
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons chopped fresh basil
directions
Sprinkle both sides of chicken with salt and pepper. Heat the oil in large nonstick skillet over medium high heat. Add chicken, and onion, cook 5 minutes or until lightly browned.
While chicken is cooking, mix together vinegar, honey and basil. Turn chicken and cook 6 minutes or until chicken is done. Pour mixture over top of chicken and sear, cooking one more minute on each side.
added by
zesty
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
September 16, 2012
Delicious and easy to cook. Loved it.
I used chicken thighs instead of breasts, skinned but not boned. Putting the sauce on the "bone side" of the chiken held the sauce as it cooked for the extra one minute. It was delicious, and my guest thought it was wonderful. It's a keeper, and so easy.
February 7, 2010
The only addition I made to this recipe was to lightly flour the cutlets before browning. This was easy to make and delicious.
December 28, 2008
The 5 star rating is based solely on taste. This chicken dish is absolutely divine and tastes more complicated than it is. I will admit that I added the vinegar and honey in equal portions of 3 tbsp each versus a 2 to 1 ratio because I like sweet, but with the sweetness of the basil, it would be just as good as written. My only problem with this recipe is that if you follow the directions as written, I doubt you will get good results. A boneless skinless chicken breast cooked for only five minutes will still be raw inside unless it has been pounded super thin. Also, I don't see how you can make a great glaze just pouring the remaining ingredients in with the chicken. I highly recommend removing the chicken from the pan after it has been seared to a nice color, then adding the glaze ingredients. Stir for about a minute then add the chicken back in to finish the cooking. I like to finish my chicken in the oven, but if your skillet cannot be placed into the oven, just lower the heat and finish it on the stovetop. Besides, that gives the glaze a chance to get nice and thick, and if you to spoon it over the chicken while it is finishing the cooking, it tastes even better.