Balsamic Butter Chicken
I don't believe olive oil people who tell me they don't use butter and/or don't keep any in the house. I love olive oil, however, butter has its place in the kitchen and I enjoy it just as much. I'd heard about something called "Balsamic Butter Chicken", but never tried, it, so asked Donald to create a version for us.
This recipe only takes a few ingredients and is very easy to make in about an hour, including the time it takes to marinate. The butter enhances the vinegar, highlighting the caramel aspects of it while allowing the fruitiness to shine. I hope you have a chance to try it! - Liz
Balsamic Butter Chicken
2 to 4
50 minutes
10 minutes
Main Course
Ingredients
- 2 skinless boneless chicken breasts
- 4 Tbsp Traditional Balsamic Vinegar
- 1 oz butter (2 Tbsp)
- Salt & Pepper to taste
Directions
Put chicken breasts between two pieces of plastic wrap and pound to even out the thickness. You're not trying to make them thin, just even.
Place chicken breasts in a deep dish. Sprinkle with salt and pepper on both sides. Add the Balsamic Vinegar and massage the vinegar into the meat to ensure it is evenly coated. Let this marinate for a minimum of 30 minutes or up to 2 hours.
Place a sauté pan big enough for both breasts over medium heat and add 1 Tbs of the butter. Let it melt and foam but not brown. Add the breasts by removing the excess marinade, and set the marinade aside.
Cook the breasts for about 4 minutes per side or until they are browned on both sides. Adjust the heat as needed to keep them from burning. Note: the vinegar is prone to burning if cooked too long or on too high of a heat.
Remove from the pan when nicely browned to a heat proof plate. Keep the butter and vinegar in the pan from burning since this will be part of the sauce. Insert a meat thermometer into the middle of the breasts. They need to reach 160℉. If the temp is too low put the plate of chicken into a heated oven at 300℉ for a few minutes until they reach the proper temp. Once cooked through keep warm while preparing the sauce.
To make the sauce add the reserved marinade and the rest of the butter to the pan. Add any accumulated juices from the plate of cooked chicken. On medium heat, cook just until the butter is melted. Whisk to incorporate (emulsify) the ingredients into a glossy sauce. Cover the warm chicken with the sauce and serve.
