Thursday, January 12, 2012

Balsamic Chicken

This chicken will be making many reappearances in our house. Grilled, baked, on its own, with pasta, in a cold pasta salad, with sauteed onion and bell pepper, and any other way we can think of it. I had low expectations going in, but we both loved it.
Toss the chicken in the marinade in the morning and it will be ready for you to cook when you get home from work. If you forget, just give it a twenty minute bath in the marinade and you'll still be set. Throw on the pasta water, cook the pasta and chicken at the same time, and you have a (less than) thirty minute meal!
Tonight I doubled the marinade and served the chicken over whole wheat spaghetti and sprinkled it with feta. Flavor combination winner! I kept thinking how very good it would be with some sweet onion or a little cilantro over the top. Basically all those ways I listed above are all the ways I talked about how I would like it while I was eating it:) Enjoy it any way you want!

Balsamic Chicken

3 boneless, skinless chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken broth
1 tsp dried Italian seasoning
2 cloves garlic, minced
1 tbsp brown sugar

Combine vinegar, chicken broth, seasoning, garlic, and brown sugar and stir well. Marinate chicken in mixture for at least 20 minutes and up to 24 hours. Cook whatever way you prefer--if you want the sauce, reduce the marinade on the stovetop (make sure it boils for at least 90 seconds). If you are cooking the chicken on the stovetop, cook it for about four minutes on each side, then add sauce and reduce for about five minutes (leave chicken in pan).
**To serve it over pasta, I doubled the marinade and reduced all of it.

adapted from
Happy New Year from our house to yours!!

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