Marinated Balsamic Chicken Salad
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Recipe type: main dish
Cuisine: Italian, American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This Marinated Balsamic Chicken is a family favorite and a go-to for a semi-fancy meal that tastes like it's more complicated to make than it is. Serve over salad greens and a side of roasted veggies, or as a filling for a top-notch sandwich.
Ingredients
  • 2 pounds boneless, skinless chicken breasts or thighs
  • ¾ cup balsamic vinegar
  • 2 tablespoons olive oil, plus more for cooking
  • 2 teaspoons Dijon mustard
  • ¼ cup brown sugar or honey
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 to 1½ cups low-sodium or sodium free chicken stock
  • 2 tablespoons cold butter, cut into four cubes
Instructions
  1. Trim the chicken pieces, removing excess fat. Place in a large bowl or resealable plastic bag.
  2. In a large measuring cup, whisk together balsamic vinegar, olive oil, mustard, brown sugar or honey, herbs, salt, and black pepper. Pour marinade over chicken and turn the pieces over so they are well-coated. Cover bowl or seal bag and refrigerate for at least thirty minutes, or up to several hours, or overnight. (The longer the chicken marinates, the more tender and juicy the chicken will be.)
  3. Heat a large heavy-duty skillet over med-high heat. (You can use a well-seasoned cast iron or a nonstick pan, if desired. Clean up will be easier.) Remove chicken breasts from marinade, allowing the extra to drip back into the bowl or bag. Reserve marinade.
  4. Drizzle a little olive oil to cover the bottom of the skillet and heat until oil starts to shimmer.  Sear the chicken for about 3-4 minutes per side, or until deep golden. Lower heat and add the reserved marinade.
  5. Bring liquid to a simmer, then lower heat. Cover pan, if desired, and cook until chicken has cooked through, about 15-20 minutes. The marinade may start to thicken. If it gets too thick, add a little of the chicken broth to the pan to keep it from scorching.
  6. Once the chicken has cooked through, remove from the skillet and place on a clean plate. Cover with foil and keep warm.
  7. Raise the heat to medium- high and add 1 cup chicken broth. Allow the sauce to come to a rolling boil, then reduce heat again. Stir occasionally, making sure to scrape up any browned bits on the bottom of the pan. The sauce should be thick enough to coat the back of a wooden spoon. If it's too thin, keep cooking so the extra liquid will evaporate. If too thick, add a little bit more of the broth. Remove from heat and whisk in cold butter, one piece at a time, until completely melted and incorporated. Taste and add salt and pepper, if needed. Pour sauce into a serving bowl and keep warm.
Notes
This recipe is also great with beef or pork. I recommend using a London Broil, skirt steak, or another large flat steak and cooking to medium-rare, or desired doneness. For pork, use bone-in or boneless pork chops/steaks, pork tenderloin medallions, boneless ribs (these need to cook for several hours on low), pork loin, or a pork roast. The boneless ribs, loin, and roast are best cooked in a slow cooker. Sear meat and remove from pan. Add marinade to pan and scrape up the cooked bits on the bottom of the pan. Place the meat and warm marinade into a slow cooker. Cook for 8-10 hours on LOW or 4-5 hours on HIGH - I recommend LOW over HIGH for this.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2008/05/rosemary-balsamic-chicken-salad.html