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Pan Seared Balsamic Chicken

Pan Seared Balsamic Chicken

This recipe is not only very easy to execute, but has both the savory and sweet flavor of balsamic vinegar, with a hit of honey and garlic to send you r palate to the land of “Ahhhhhh” without using twenty plus ingredients. When using balsamic vinegar avoid using store brand. This along with olive oil are ingredients where you really can tell the quality just by taste alone. The cheaper the vinegar, the less flavor you will have, and the more artificial flavor and caramel colors on your dish and inside of you.

Good quality spices and ingredients like balsamic vinegar, will make your dish stand out among the rest. The balsamic vinegar I am using this week are courtesy of Bellindora, in Woodbridge, California. The wonderful climate and rich land has given Bellindora access to the finest wine and agricultural products available. For myself I plan to buy my vinegar from Bellindora and will be trying their line of olive oil next. Somethings you can grab at your local grocery store and others you just have to get from the source, any good chef will tell you that, especially when it comes to balsamic vinegar.

 

http://bellindora.com/

Ingredients:

1 1/2 lbs boneless skin less chicken breast; trimmed of any excess fat
1/2 cup balsamic vinegar
1/4 cup olive oil
1/4 cup honey
1 tsp fresh cracked black pepper
2 garlic cloves, crushed or minced. Or 3 tsp garlic powder

Make sure to trim off any excess fat

Make sure to trim off any excess fat

 

 

 

 

 

 

 

 

Directions:

Place chicken trimmed of any excess fat in ziplock bag.

mix all ingredients in a small bowl.

mix all ingredients in a small bowl.

In a small bowl whisk all ingredients and add to bag with chicken. Refrigerate up to an hour. Remove from bag and drain off excess marinade and toss out.

use a large skillet and get hot before adding chicken

use a large skillet and get hot before adding chicken

 

 

 

 

 

 

 

Heat skillet over high heat and add chicken. You want to get a nice golden sear on both sides.

You want a deep rich golden sear on both sides.

You want a deep rich golden sear on both sides.

 

 

 

 

 

 

 

 

Cook on each side for about 6-8 minutes, or until chicken reaches an internal temperature of 160 F. 

Serve with steamed rice, or other side dish.

Slice cooked chicken against the grain for a more polished look

Slice cooked chicken against the grain for a more polished presentation.

 

 

 

 

 

 

 

 

 

 

Bon Appetite~

Bon Appetite~

 

About Clarissa Cordero

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

7 responses »

  1. I may try this tomorrow!

    Reply

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