Tuesday, April 30, 2013

Balsamic Mustard Chicken

Oh, how I love the many ways to cook chicken.  This one took boneless, skinless chicken breasts and marinated them in a mixture of balsamic vinegar, mustard, olive oil and sliced garlic.  This is very similar to a basic marinade I make using soy sauce instead of balsamic vinegar.  The vinegar definitely added a vibrant dimension to this dish.  I let the chicken marinate for 24 hours which made it really flavorful.

I served this with Oven Roasted Bacon Veggies which I will post the recipe for another day.

Balsamic Mustard Chicken
Makes 4 servings

2 boneless, skinless chicken breast halves (each cut in half the long way)
1/4 cup Balsamic vinegar
1/4 cup extra virgin olive oil
3 cloves garlic, sliced
2 1/2 tablespoons spicy brown mustard
Salt and freshly ground black pepper

Rinse off your chicken breast pieces and place them on a cutting board, seasoning both sides with salt and pepper to taste.  Place them in a ziplock bag, add the balsamic, extra virgin olive oil mustard and garlic.  Zip up the bag and massage the chicken in the bag to ensure it all gets coated nicely!  Place them in the refrigerator and let marinate for as long as you want.

Cooking the chicken:
Heat a large skillet over medium high heat and let the pan get nice and hot.  Put in just a drizzle of extra virgin olive oil, place your chicken breast in the pan and brown on both sides (be sure to use tongs to lift chicken out of marinade and let excess marinade drip off).  Once you have browned both sides you can turn your heat down just a little to about medium and add in the marinade juices, cover with a lid and let the juices reduce down in the pan with the chicken.  Continue cooking, occasionally checking on the chicken and stirring around the sauce to make sure to pick up all the chicken bits on the bottom of the pan until the chicken is fully cooked and no longer pink inside.


Slightly adapted from Everyday Paleo

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