Best 8 Balsamic Glazed Chicken Cutlets Recipes

GLAZED BALSAMIC CHICKEN

Steps:

• Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
• Don't discard remaining flour when you remove the chicken.
• Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
• Remove to a plate& keep warm in the oven.
• Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
• Sprinkle with remaining flour& cook, stirring, for 30 seconds.
• Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
• Return chicken& any accumulated juices to the skillet, turning to coat.
• Cook, turning occasionally, until chicken is glazed, about 5 minutes.
• Sprinkle with parsley before serving.

BALSAMIC GLAZED CHICKEN

Steps:

• Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
• Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
• In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
• Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
• Serve chicken and potatoes with pan drippings.

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING

Steps:

• Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
• Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
• Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
• In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
• Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

ROASTED BALSAMIC-GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
• Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
• Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven 400 degrees.
• Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish.
• pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
• Bake the chicken 20 minutes and baste with the vinegar juices.
• Bake 20 minutes more (depending the size of breast) or until juices run clear.
• Serve chicken with juices spooned over them.

SKILLET BALSAMIC-GLAZED CHICKEN

Steps:

• Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
• Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN LEGS WITH BALSAMIC VINAIGRETTE

Steps:

• In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade., Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.