Recipe
Store
Culinary Vacations for
Lovers of Food and Wine
Italy
Balsamic Glazed Chicken with Basil.
"This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes."
1 cup balsamic vinegar |
1/8 cup honey |
2 teaspoons fresh black pepper |
½ cup roughly chopped basil (plus 1 tbsp for garnish) |
2 tablespoons minced fresh garlic |
¼ cup olive oil
|
Sea Salt |
Freshly cracked black pepper |
8 boneless skinless chicken breasts |
3 tablespoons tomato paste |
½ cup chicken stock or broth |
1tbsp butter |
How to make it:
In a small saucepan over medium high heat, bring the balsamic vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the honey and black pepper; remove from the heat and set aside. Meanwhile, in a small bowl, combine the basil, garlic and olive oil and mix well. Rub the chicken breast with this mixture, sprinkle lightly with salt and pepper. In large fry pan, heat to medium-high temperature. Add the chicken and cook about 10 minutes or until slightly brown on all sides. Remove chicken from fry pan and drain off any excess oil. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan (deglazing your pan). Increase heat to medium-high temperature; add vinegar and honey and bring to a quick boil, then reduce the temperature to medium-low. Return chicken to fry pan and cook, turning the chicken, about 10-20 minutes until the liquid thickens slightly and becomes a dark mahogany glaze and fork can be inserted in chicken with ease. Remove chicken to heated platter, swirl butter into the glaze, pour over the chicken and sprinkle with basil for garnish.
Buon Appetito!
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