Saturday, May 25, 2013
Pan Seared Chicken Breasts with Balsamic Glaze
In the Ann Arbor, Michigan area, we have a great grocery store called Pan Seared Chicken Breasts with Balsamic Glaze. This really is not a difficult dish, but it has a nice elegance that seems like a dish you might get at a nice restaurant. We served it with sauteed broccoli and potatoes and it was great all around.
Ingredients (Serves 4):
4 Boneless, skinless chicken breasts (Pounded or cut no more than 1/2" thick)
1 tsp Kosher salt
1/2 tsp Black pepper
1 tsp Thyme (dried)
1/2 tsp Parsley (dried)
1 tbsp Olive oil
2 tsp Garlic, chopped (or two cloves)
1/2 cup Balsamic vinegar
1 tbsp Brown sugar
1 tsp Butter
1. Mix kosher salt, pepper, dried thyme and dried parsley. Sprinkle half evenly over the chicken.
2. Heat olive oil in a large heavy skillet over medium-high heat. Add chicken breasts to pan (spice sound down) and cook for about 7 minutes. While it is cooking, sprinkle the remaining spice on the chicken. After 7 minutes, turn the chicken over and cook for 7 more. Finally, turn the chicken one last time and cook for 2 more minutes. (Note: the internal temperature should be 160°F). Remove chicken from pan, place on a clean plate and cover with foil.
3. Reduce heat to medium and remove off the heat to add the balsamic vinegar, brown sugar and minced garlic to pan. Stir mixture in pan and place back over heat. Simmer mixture for about 2 minutes. Remove pan from heat and whisk in the butter.
4. Drizzle glaze over chicken breasts and serve.
Enjoy with vegetables and potatoes or rice!