Balsamic Glazed Chicken (aka "Sticky Chicky")
A simple homemade sauce is used to baste this Balsamic Glazed Chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
Servings 4
Calories 230kcal
Ingredients
- 4 chicken breasts boneless, skinless
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 3 cloves garlic minced
- 1.5 tablespoons tomato paste
- 1/2 cup chicken stock
- 2/3 cup balsamic vinegar
- 1 tablespoon honey
Instructions
- In large skillet, heat 1 tablespoon vegetable oil over medium-high heat.
- Season 4 chicken breasts with salt and pepper and cook about 10 minutes or until slightly brown on all sides.
- Remove chicken from pan and keep warm.
- Add 3 cloves garlic to pan; sauté over medium heat for 2 minutes. Don't over cook, it tastes nasty if you burn it. (Just saying).
- Stir in 1.5 tablespoons tomato paste and slowly add 1/2 cup chicken stock, scraping to dissolve any bits clinging to bottom of pan.
- Increase heat to medium-high; add 2/3 cup balsamic vinegar and 1 tablespoon honey and rapidly boil for 3 minutes to reduce liquid to one cup.
- Return chicken to pan; reduce heat to medium. Cook, turning, about 12-18 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.
- Serve with some mashed potatoes to sop up all the yummy sauce, and maybe some steamed vegetables if you must ;)
- Devour.
Notes
What temperature should chicken be cooked to?
- Chicken should be cooked to 165 degrees F when tested in the thickest part using a digital thermometer.
- Tent the chicken with foil to keep it warm while you make the glaze.
- Keep an eye on the heat – your glaze will burn, and that won’t taste good at all!
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 567mg | Fiber: 1g | Sugar: 12g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
