My daughter is home from college where she has been off on her own living with friends in an apartment. Last night she asked me if I would help her to cook something? I asked her what she wanted to learn and she wasn't sure so I handed her lots of recipes to view and Balsamic Glazed Chicken with Soft Corn Polenta was what she selected.
I went through all the details as I do when I teach culinary classes and then she proceeded to prepare the meal for all of us.
Not only did the meal turn out excellent and delicious but even she said, "this is something you would make again, isn't it"? My answer to her was "Yes Definitely". It really was wonderful. The chicken was light and the glaze was fantastic. The polenta was so good I could have licked the bowl.
My daughter was quite proud of herself and so was I. The entire family loved the dish and gobbled it all up. She was excited that she had a new dish to share with her friends at school.
The recipe is really quite simple. I think you'll like it.
Balsamic Glazed Chicken
Ingredients for Glaze:
3 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 cup chicken stock (low sodium)
Mix together the vinegar, honey, and chicken stock in a small bowl. Set aside.
4 boneless, skinless chicken breast halves
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper
1/2 cup flour
Pound each chicken breast with a meat mallet until it's 1/4 inch thick. Season with salt and pepper.
Spread the flour on a small plate. Dredge the chicken in the flour.
Lightly coat a large saute' pan with non-stick spray. Sear the chicken breasts on each side over medium-high heat.
Deglaze the pan with the glaze. Reduce the heat to medium-low and cover. Continue to cook the chicken until the internal temperature reaches 165 degrees F, approximately 5 minutes.
Place individual servings on a plate and spoon additional glaze over the chicken. Serve with creamy polenta, mashed potatoes, mashed butternut squash, etc., and a vegetable. My daughter's favorite is brocolli so that's what we had.
Enjoy!
