A Chicken Dish To Please Guests!
Transform your regular baked chicken into something you and your guests will love! This Balsamic Chicken recipe is super easy to make, doesn’t take a lot of ingredients and tastes oh so good! I like to pair it with brussel sprouts and wild rice or sweet potato and sauteed green beans.
For the sauce, use fresh squeezed lemon juice for a citrus zing. If you’re following Low FODMAP, use Garlic Infused Olive Oil instead of crushed garlic. You can reduce the amount of balsamic vinegar if desired, but it’s cooked down some and divided between 4 chicken breasts which should keep it to an appropriate serving.
Cook your chicken in a stainless steel pan with olive oil. When it’s getting close to done, you’ll add the balsamic sauce, letting it simmer on low with the chicken. Stir frequently until it turns into a thicker dark sauce. Coat the chicken breasts with the sauce and you can pour the remaining on top of the chicken before serving. Top it all with chopped green onions for added flavor and color.
You can use your remaining Chicken Stock to make a soup or cook your veggies or rice in it for added flavor and gut healing benefits.
Please your guests with this dish
- Prep Time5 min
- Cook Time35 min
- Total Time40 min
- Serving Size4
- 4 organic boneless chicken breasts
- 1 bunch organic green onions
- 1 tbl organic olive oil
- 1/2 cup Pacific brand organic unsalted chicken stock
- 1/2 cup organic balsamic vinegar
- 1 tbl organic dijon mustard
- 1/2 organic Lemon
- 2 tbl organic olive oil
- 1 ounce garlic infused olive oil or 2 crushed garlic cloves
Wash and chop the green onions and set aside. Cut the lemon in half and squeeze the juice into a medium size bowl. Save the other half and use later in your water or tea.
Combine the rest of the ingredients for the sauce in a bowl and mix well with a fork. If following Low FODMAP, be sure to use 1 oz Garlic Infused Olive Oil instead of crushed garlic. Set aside sauce.
Place 1 TBL olive oil in stainless steel pan and set heat to low-medium. Add 4 chicken breasts. Add salt/pepper to the breasts while they’re cooking.
Cook your chicken, flipping halfway through cooking. Depending on the size of the breasts it can take 15-20 minutes to cook or longer. When almost done, you’ll add the sauce.
Add the sauce to the pan and keep heat low-medium, stirring frequently around the chicken. If it boils, reduce heat to low. Let the sauce simmer. The sauce will thicken up and darken, letting you know it’s ready. Should take about 10 minutes.
When sauce is thick and darker in color, it’s ready. Serve the chicken breasts, pouring remaining sauce on top and sprinkle green onions on top. Serve with veggies.
Option – cut chicken breasts into small pieces before adding to the pan. This can reduce your overall cooking time.