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Balsamic Glazed Chicken
Everyone loves boneless, skinless chicken breasts. But they do get boring, night after night, so it’s important to dress them up with different flavors once in a while. This recipe for balsamic glazed chicken adds great flavor to chicken breasts without sacrificing the easiness and healthfulness that makes them so attractive in the first place. Visconti balsamic vinegar glaze is perfect as a finishing sauce because it is thick and rich. It easily coats the chicken and adds a ton of flavor – no complicated marinating or brining required! Ingredients
- 4 boneless, skinless chicken breasts, trimmed of excess fat
- 2 Tbsp Coppini European blend olive oil
- 1 Tbsp paprika
- 3/4 tsp salt
- dash pepper
- Visconti balsamic vinegar glaze
Directions
- Combine the paprika, salt, and pepper in a small bowl and set aside. Preheat a large skillet on the stove over medium heat.
- Place the chicken breasts on a plate and pour over the olive oil. Turn the chicken to coat with oil. Scatter the paprika mixture over both sides of the chicken breasts, pressing with your fingers to coat.
- Arrange the chicken breasts in the hot skillet so that they are not touching. Fry for 6-8 minutes (depending on the thickness of your chicken), then flip and fry for another 6-8 minutes on the other side. When a side is done, it should come up easily off the pan. If your chicken is sticking too much, continue cooking for another minute before flipping. Do not move them except to flip – you want them to develop the flavor that comes from browning.
- When cooked on both sides, remove the pan from the heat. Drizzle balsamic vinegar glaze over each chicken breast, then cover the pan with a lid. Allow the glazed chicken to rest for 5 minutes in the residual heat of the pan, then serve.
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