Sunday, July 7, 2013

Orange Balsamic Chicken

This started out to be Apricot chicken with thyme. I had neither of those ingredients, so I improvised and we LIKED it! I doubled the recipe, but we found we didn't really care for this leftover.

Orange Balsamic Chicken
4 servings

1 teaspoon vegetable oil
1/2 cup red onion, chopped
1 1/2 teaspoons fresh rosemary, minced
1/2 teaspoon salt, divided
1 pound chicken breasts, skinless & boneless
1/3 cup orange marmalade
2 Tablespoons balsamic vinegar

1/4 teaspoon black pepper, freshly ground

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes.
2. Sprinkle rosemary and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Reduce heat to medium. Add 1/4 teaspoon salt, marmalade, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

Pound out chicken breasts a little bit to thin them out and even out their thickness. They cook up quicker and more evenly that way.

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