Best 3 Chicken Balsamico Recipes

CHICKEN BALSAMICO

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

CARLOS' CHICKEN BALSAMICO

Steps:

• Cook the penne in a large pot of boiling salted water 5 to 8 minutes until al dente. Drain and run under cold water. Set aside. In a large skillet over medium-high heat, heat the oil. Add the onions and cook until they begin to sizzle. Then add the chicken and cook, stirring constantly, until it turns white on all sides, but is not yet cooked all the way through. Add the olives, capers, peppers, tomatoes and garlic; sauté 3 minutes. Add the balsamic vinegar and cook until the vinegar reduces into a thick glaze and the chicken is cooked through. Add the pasta, toss and cook until heated through. Sprinkle with cilantro and serve.

CHICKEN BALSAMICO

Steps:

• 1. In your Dutch oven, add the oil and season the chicken with salt and pepper. 2. Next, brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside. 3. Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes. 4. Add the chicken back in, cover and let simmer for 30-40 minutes(until the chicken is cooked through). Remove the chicken and place on a serving platter; then cover and set aside. 5. Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken.