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Posts Tagged ‘breasts’

  1. Balsamic Chicken

    November 6, 2006 by Lisa

    Sadly not terribly photogenic, so there’s no piccie, but was it quick, easy and delicious.

    Ingredients:

    • 4 skinless chicken breast fillets
    • 1 tablespoon extra virgin olive oil
    • 1/3 cup balsamic vinegar
    • 1/2 cup chicken broth
    • 2 garlic cloves, crushed
    • 1 tablespoon butter
    • 1/4 cup flour
    • salt and pepper

    Pound chicken breasts to about 1/4-inch thickness. Dredge in flour seasoned with salt and pepper. Heat the oil in a large frying pan. Cook the chicken until nicely browned and cooked through. Remove chicken to a platter and keep warm. Add vinegar, broth and garlic to the frying pan and cook over a medium-high heat for about 5 to 10 minutes until the sauce is reduced. Stir in the butter to finish. Spoon the sauce over the chicken.

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  2. Plum Chicken

    October 22, 2006 by Lisa

    Ingredients:

    • 3 large plums (8 oz or so), pitted
    • 1 tblsp butter
    • 1/2 small chopped onion
    • 1/4 cup (scant) brown sugar
    • 2 tblsp sweet chili sauce
    • 1 tblsp soy sauce
    • 1 tsp lemon juice
    • 3 skinless chicken breasts

    Puree the plums in a blender or food processor. Melt the butter in a saucepan, add the onions and cook until soft. Stir in the plums, sugar, chili sauce, lemon juice and soy sauce and cook uncovered until slightly thickened. Place the chicken breasts in an oven pan, lightly salt and pepper them and cover with 1/4 of the sauce.

    Cook in a hot oven for 15 minutes, turn the chicken over and add another 1/4 of the sauce. Cook another 15 minutes or until cooked through. 5 minutes before the end, add the rest of the sauce.

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  3. Pomegranate and Balsamic Glazed Chicken

    January 10, 2006 by Lisa

    Adapted from a recipe at pomwonderful.com.

    • 3/4 cup pomegranate and cranberry juice. I used half of each because I didn’t have a full cup of pomegranate juice
    • 4 boneless, skinless chicken breasts
    • 5 small carrots cut into bitesized chunks
    • 1 chopped shallot (I cater for those who are not fond of onions)
    • olive oil
    • 1 cup chicken broth
    • 1/4 cup balsamic vinegar (less if the balsamic is very rich)
    • 2 teaspoons cornstarch
    • 2 teaspoons brown sugar
    • 1 teaspoon dried oregano
    • fresh pomegranate seeds as garnish

    Brown the chicken with the carrots and shallot in oil until the carrots are tender. Stir frequently. Add the chicken broth to the pan and cover and simmer for 10 minutes, or until the chicken is fully cooked. Transfer chicken and carrots to another dish and cover and keep warm.
    Pour out all but 1/3 cup of chicken cooking liquid in the skillet. Stir in pomegranate juice, balsamic, cornstarch, brown sugar and oregano. Bring to a boil; reduce heat and simmer 2 minutes. Serve the sauce over chicken and carrots and garnish with reserved pomegranate seeds.

    Note: to extract pomegranate seeds, score the fruit and place in a bowl of water. Break open the pomegranate underwater to free the seeds. The seeds will sink to the bottom of the bowl.

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  4. Lime and Basil Chicken

    September 19, 2005 by Lisa

    This was quite nice. A bit summery for a coldish September day, maybe. I served it with sauted cabbage and basmati rice.

    Ingredients:

    • 4 chicken breasts
    • 1/4 cup lime juice
    • 1/3 cup white wine
    • Couple tablespoons chopped fresh basil
    • 1/2 pint cream
    • 2 tablespoons flour
    • butter or oil for cooking the chicken

    Brown the chicken breasts in the butter or oil – 3 or 4 minutes a side. Put aside. Add wine and lime juice to the pan, scrapping the bits from the bottom of the pan. Bring to a boil and add the chopped basil. Reduce heat to a simmer and add the chicken breast back to the pan. Cook about 20 minutes. Remove to a plate. Stir the flour into the cream and add to the liquid in the pan. Cook slowly until thickened. Pour over the chicken breasts and garnish with fresh basil.

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