Monday, February 9, 2009

Carmelized Balsamic Chicken

Carmelized Balsamic Chicken
Here is my take on the Italian Classic, Balsamic Chicken, only faster and easier!

This recipe serves 4
-4 Boneless Chicken Breasts, cut into small cubes
-3 Tablespoons Crushed Garlic
-2/3 cup Olive Oil or Extra Virgin Olive Oil
-1 Large Onion, chopped
-1 Large Pepper, chopped
-2 Chicken Boullion Cubes, dissolved in 1 Cup Water (place in Microwave for 2 minutes or until dissolved)
-1 Cup Balsamic Vinegar
-1 1/2 Teaspoons Fresh Ground Basil or Dried Store Bought
-Garlic Powder, Salt and Pepper to taste

1. In large deep dish cooking pan, saute the garlic in the oil for 1 minute, add, the onions and the peppers, cover with lid and cook for 5 minutes, on medium high heat.

2. Now add the chicken, stir and cover.

3. Once the chicken as cooked almost through (about 10 minutes), add the boullion water, stir, let set in for additional 2 minutes, now add the Balsamic Vinegar and seasonings, stir, place lid on and reduce heat to medium heat.

4. Let the whole mixture cook for an additional 15 minutes, stirring every few minutes, during this time you will start to see the color of your mixture go from light to a dark molasses color, once that color starts to set in, remove from heat,
pour over cooked linguini or rice.

Total cook time 35-40 minutes!

-Follow instructions through step 3, remove from heat, place everything into a glass baking pan, transfer to pre-heated 375 degree oven and bake for 35 minutes.

-Substitute Shrimp for the chicken.

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