Marinated Balsamic Chicken

4
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"The thick reduction of the marinade is just delicious! You could cut the chicken in strips and serve the chicken and sauce over pasta or cook the chicken on the outside grill and boil the marinade to serve separately."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (169 g)
  • Calories 236
  • Total Fat - 7.5 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 96.4 mg
  • Sodium - 200.7 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 3.2 g
  • Protein - 35.4 g
  • Calcium - 24.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for several hours or overnight.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown, 4 minutes on each side.

Step 3

Pour the marinade into the skillet, and simmer until it thickens slightly, and the chicken is fully cooked, about 15 minutes.

Tips & Variations


No special items needed.

Related

Felix4067

This was really, really tasty! I used barely 1 tablespoon of sugar and it was verging on too sweet, but it was definitely good. I marinated for about 18 hours before cooking, and the chicken was moist and flavourful and even my mother liked it. Definitely a keeper, thanks for sharing!

review by:
(23 May 2015)

QueenBea

What a great chicken recipe this is. I followed instructions as listed and ended up with great tasting, juicy and tender chicken breasts. This is a keeper!! Made for the Alphabet Soup Recipe Tag Game.

review by:
(25 Sep 2012)

LindasBusyKitchen

I only cooked my chicken for a few minutes then pulled it out of the pan. I added the marinade to the pan and let it reduce down. I doubled the marinade and used powdered no salt chicken stock with water for the stock. Once it was reduced to almost where I wanted it, I added the chicken, spooned the sauce over the top and let it simmer until the sauce was thick enough. I served the chicken with brown rice and pea pods and poured the sauce over all. This is one of those recipes that you want to remember, and I know I will make it many times now that I have it! Thank you for sharing this with us GK! Linda

(6 Sep 2012)

Engrossed

STELLAR! It's not pretty but it is Absolutely delicious! Another winner from Gkwillow. I made this as directed with 2 large frozen defrosted b/s chicken breasts, water/chicken bouillon, and extra garlic. I marinated it about 5 hours. I was worried that I had burned it, but the flavor was fabulous! I probably did reduce it more than you though as my sauce was much darker and thicker. I wanted even more of the sauce...it is sorta like BBQ sauce but in my opinion better! I've always wanted to make a balsamic reduction and now I have and it was so easy. This reminds me of a favorite dish we used to order at Rainforest Cafe that was served with garlic mashed potatoes and I loved the sauce on them too. I served this with brown rice and broccoli which both went well with the sauce too. Freddy Cat says thanks for the chicken! Made for the Billboard recipe tag game.

review by:
(27 Jan 2012)