Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 Servings
If you are looking for a new and easy recipe to try today, then Honey Balsamic Chicken is the one you should consider! It is loaded with delicious flavors and ready in just half an hour! You will surely eat a lot today. Enjoy!
INGREDIENTS :
- 1 tablespoon olive oil
- 1 teaspoon rosemary, fresh, finely chopped
- 2 tablespoons honey
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 2 cloves garlic, crushed
- 1-pound chicken breasts
- ½ c balsamic vinegar of good quality
- ¼ c chicken broth with regular sodium
DIRECTIONS :
- Wrap each chicken with plastic.
- Use a meat tenderizer to gently pound each chicken breast into 1-inch-thick pieces, then slice each into small cuts.
- Add salt, pepper, broth, vinegar, garlic, and rosemary into a mixing bowl. Stir everything until well incorporated. Set aside 1/2 cup of it for later. Put the rest inside a large resealable bag.
- Put the chicken inside the bag with the marinade, then seal it. Shake the bag to coat the chicken. Marinate them for at least half an hour.
- Place a large cast-iron skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
- Remove the chicken from the bag with the marinade.
- Put the chicken breasts into the skillet, then cook each side for about 3 minutes or until they turn brown. Transfer them onto a clean serving plate.
- Place another saucepan on the stove and turn the heat to medium. Add the reserved marinade and let it boil.
- Turn the heat down to low, then simmer for about 10 minutes or until the consistency is smooth.
- Pour the sauce over the chicken.
- Serve right away. Enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again.
- Feel free to pure maple syrup instead of honey for this recipe.
- You can also use basil instead of rosemary.
Nutrition Facts:
Calories 220 | Calories from Fat 63 | Fat 7g11% | Saturated Fat 1g6% | Cholesterol 73mg24% | Sodium 433mg19% | Potassium 479mg14% | Carbohydrates 13g4% | Fiber 1g4% | Sugar 11g12% | Protein 25g50% | Vitamin A 73IU1% | Vitamin C 4mg5% | Calcium 33mg3% | Iron 1mg6%
HONEY BALSAMIC CHICKEN RECIPE
Yield:
4
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon rosemary, fresh, finely chopped
- 2 tablespoons honey
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 2 cloves garlic, crushed
- 1-pound chicken breasts
- ½ c balsamic vinegar of good quality
- ¼ c chicken broth with regular sodium
Instructions
- Wrap each chicken with plastic.
- Use a meat tenderizer to gently pound each chicken breast into 1-inch-thick pieces, then slice each into small cuts.
- Add salt, pepper, broth, vinegar, garlic, and rosemary into a mixing bowl. Stir everything until well incorporated. Set aside 1/2 cup of it for later. Put the rest inside a large resealable bag.
- Put the chicken inside the bag with the marinade, then seal it. Shake the bag to coat the chicken. Marinate them for at least half an hour.
- Place a large cast-iron skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
- Remove the chicken from the bag with the marinade.
- Put the chicken breasts into the skillet, then cook each side for about 3 minutes or until they turn brown. Transfer them onto a clean serving plate.
- Place another saucepan on the stove and turn the heat to medium. Add the reserved marinade and let it boil.
- Turn the heat down to low, then simmer for about 10 minutes or until the consistency is smooth.
- Pour the sauce over the chicken.
- Serve right away. Enjoy!
