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Balsamic Glazed Chicken

April 26, 2008 | Meat & Poultry, Sauces

Left unseasoned, chicken can be downright boring and bland, so most people are looking for something more exciting to do with the humble bird. It’s no wonder that an amazon.com search for chicken cookbooks returns no less than 1,133 different choices!

This recipe features three strong flavors to enhance the chicken: orange juice, rosemary, and balsamic vinegar. I like to serve entrees like this over a nutty brown rice, but you can serve it with whatever your family likes best. Look for all-natural chicken and you’ll be rewarded with a better tasting meal.

Pan Seared Chicken Breasts with Rosemary-Balsamic Glaze
Serves 4

The glaze in this recipe elevates a chicken breast from every day to elegant, yet the entire dish can be prepared in less than 30 minutes.

1 cup orange juice
1 cup balsamic vinegar
1 tablespoon whole fresh rosemary leaves
2 tablespoons extra virgin olive oil
4 boneless chicken breast halves, seasoned with salt and pepper

Combine orange juice, vinegar and rosemary in a small saucepan and simmer uncovered on low until reduced by half and thickened slightly. Remove from heat, strain into serving dish. Discard rosemary. While glaze is reducing, heat a large skillet over medium high heat. Add olive oil and chicken breasts and cook until browned on one side, about 3 minutes. Turn chicken, adding more oil if needed and cook for 3 minutes to brown the second side. Add ¼ cup water and quickly cover the skillet to trap in the steam. Reduce heat to low and cook until chicken is done, about 5 minutes. To serve, slice chicken breasts and serve on top of rice, potatoes, or pasta. Drizzle glaze on top or serve on the side. Garnish with rosemary sprigs or orange slices.

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