Easy,  Entrées,  Recipes

Savory Balsamic Chicken

I saw this recipe in an ad in this month’s Cooking Light, and thought it looked like a nice and easy weeknight dish. It was good, but nothing special. The sauce was really strong. I mean, I love the flavor that Worcestershire sauce adds to dishes, but I think this was overkill. That and balsamic made it really tangy. I don’t think I’d make this again.

Savory Balsamic Chicken

Lea & Perrins

6 4-oz. chicken breasts

1/3 cup All-purpose flour

2 Tbsp Butter, divided

1 Tbsp Vegetable oil

1 1/2 cups Low-sodium chicken broth

1/2 cup Lea & Perrins® Worcestershire Sauce

1 1/2 Tbsp Heinz® Gourmet Balsamic Vinegar

1. Season chicken breast with salt and pepper, then dip both sides in flour.

2. Heat 1 Tbsp butter and oil in large skillet; cook chicken 4 minutes on each side or until golden brown and juices run clear. Move onto serving dish.

3. In same skillet, add remaining ingredients and bring to boil. Cook 5 minutes. Stir in remaining butter and pour over chicken.

Makes: 6 Servings (4 oz. each)

Prep time: 5 minutes

Cook time: 10 minutes

Big Flavors Rating: 3 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

4 Comments

  • JonathanUribe

    Well, I totally missed the part where you said that you wouldn’t make this again.. And I forged boldly ahead. When cooking the sauce, I too was worried about the tanginess. To remedy this, I added around a teaspoon of lemon, and chopped garlic. This gave it a more rounded flavor, and I think improved it somewhat.

  • Anonymous

    Really? I made this on lamb chops tonight and we loved it. It could be that the balsamic used makes some difference in the flavor, though. We have one from Trader Joes right now.

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