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Pan Seared Balsamic Chicken

Pan Seared Balsamic Chicken

This recipe is not only very easy to execute, but has both the savory and sweet flavor of balsamic vinegar, with a hit of honey and garlic to send you r palate to the land of “Ahhhhhh” without using twenty plus ingredients. When using balsamic vinegar avoid using store brand. This along with olive oil are ingredients where you really can tell the quality just by taste alone. The cheaper the vinegar, the less flavor you will have, and the more artificial flavor and caramel colors on your dish and inside of you.

Good quality spices and ingredients like balsamic vinegar, will make your dish stand out among the rest. The balsamic vinegar I am using this week are courtesy of Bellindora, in Woodbridge, California. The wonderful climate and rich land has given Bellindora access to the finest wine and agricultural products available. For myself I plan to buy my vinegar from Bellindora and will be trying their line of olive oil next. Somethings you can grab at your local grocery store and others you just have to get from the source, any good chef will tell you that, especially when it comes to balsamic vinegar.

 

http://bellindora.com/

Ingredients:

1 1/2 lbs boneless skin less chicken breast; trimmed of any excess fat
1/2 cup balsamic vinegar
1/4 cup olive oil
1/4 cup honey
1 tsp fresh cracked black pepper
2 garlic cloves, crushed or minced. Or 3 tsp garlic powder

Make sure to trim off any excess fat

Make sure to trim off any excess fat

 

 

 

 

 

 

 

 

Directions:

Place chicken trimmed of any excess fat in ziplock bag.

mix all ingredients in a small bowl.

mix all ingredients in a small bowl.

In a small bowl whisk all ingredients and add to bag with chicken. Refrigerate up to an hour. Remove from bag and drain off excess marinade and toss out.

use a large skillet and get hot before adding chicken

use a large skillet and get hot before adding chicken

 

 

 

 

 

 

 

Heat skillet over high heat and add chicken. You want to get a nice golden sear on both sides.

You want a deep rich golden sear on both sides.

You want a deep rich golden sear on both sides.

 

 

 

 

 

 

 

 

Cook on each side for about 6-8 minutes, or until chicken reaches an internal temperature of 160 F. 

Serve with steamed rice, or other side dish.

Slice cooked chicken against the grain for a more polished look

Slice cooked chicken against the grain for a more polished presentation.

 

 

 

 

 

 

 

 

 

 

Bon Appetite~

Bon Appetite~

 

About Clarissa Cordero

Hi, I'm Clarissa from Huntington Beach, CA, I am an Author, Foodie and self taught "Home Cook" I love to “Dish” when it comes to anything that is food related as it has been a passion of mine from the moment I was able to hold a spatula. I have well over thirty years of experience in cooking, baking, and grilling. I've spent the last five or so years learning to replicate dishes of various cuisines around the world, create new dishes and reboot some of the classics I grew up with. It has been a pleasure sharing with others my passion, ideas, tips, and tricks that will make life in the kitchen fun and a lot easier.

7 responses »

  1. I may try this tomorrow!

    Reply

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