Recipe: Balsamic Rosemary Chicken
I found this recipe on Food Network’s website a couple of years ago, and since it was under Rachel Ray’s 30 Minute Meals section, it seemed like a quick and easy way to make a really great chicken dish that seemed like you spent hours slaving away!
Balsamic Rosemary Chicken Breasts (Makes 4 Servings)
- 4 Chicken Breast, either sliced thin or pounded out
- Balsamic Vinegar (Dark)
- Olive Oil
- Dried Rosemary
- 1 Tablespoon Minced Garlic
- In a shallow dish (I use a glass cake pan), lay out your chicken breasts so that they aren’t over lapping. Drizzle the olive oil and balsamic vinegar over the tops to coat the chicken breast. Then sprinkle some rosemary, salt, and pepper on top of that. I like to turn them a couple of times to make sure they are evenly coated in the balsamic/olive oil/seasoning mixture. Let stand for 10 minutes, uncovered.
- In a skillet on the stove, using medium-high heat, add the minced garlic and about a tablespoon and a half of both olive oil and balsamic vinegar. Let these heat up for 2 to 3 minutes before you add in your chicken breasts.
- Cook chicken breasts in skillet over medium high heat until done through, turning every so often so you don’t burn them. You want the balsamic to essentially carmalize on the chicken.
- Once done, enjoy!
Unfortunately I don’t have a picture to share with you, but I can guarantee that this dish will quickly become a favorite. And it will make you kitchen smell absolutely divine. I know this because the first time I made it, M walks into the kitchen while I’m cooking and says, “If it taste half as good as it smells, I’ll be impressed.”
I swear it’s a compliment. I think 😉