Anyone who knows me knows I am a FREAK about balsamic vinegar. It’s like Frank’s Red Hot Sauce for me. I put that $#!% on everything! From salads to desserts.
There’s a balsamic chicken recipe making the rounds on Facebook and so, it inspired me. I only glanced at the actual recipe but then improvised my own.
Orange Balsamic Chicken (feeds 2)
2 boneless chicken breasts, cut into large chunks
1 packet dried onion soup mix
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup orange juice
1/4 teaspoon garlic powder
pinch kosher salt
fresh basil (for garnish)
Combine all ingredients except for basil in crock pot and cook on high for 4 hours or low 6-8 hours.
I served it over angel hair pasta but it would work equally well over egg noodles or alongside mashed potatoes. If you want to turn the juice into a thicker sauce, you can add a bit of cream and some cornstarch slurry and allow to thicken for a few minutes. Chiffonade fresh basil (roll leaves tightly and cut in strips on a bias) and sprinkle on top.
Last night’s dinner was a homerun. I wanted to come up with something unique and I’ve been on a little of an amaretto kick lately. I also love peaches and we have a fabulous peach farm here in GA called Pearson Farm. They come to the local market every weekend, so I always buy plenty and freeze a bunch for use throughout the year. I knew peaches were fabulous with some amaretto sauce and whipped cream but what about with chicken? It was worth a try! So I came up with the following and it was delicious! I highly recommend it. The only thing that was missing was the cinnamon basil chiffonade which I had every intention of adding but completely forgot.
Creamy Peach Amaretto Chicken with Angel Hair
2 boneless, skinless chicken breasts, diced into chunks
2 Tbs olive oil
2 small peaches (or 8oz can in light syrup), sliced and skinned
2 small peaches (or 8oz can in light syrup), sliced, skinned and pureed
1 can chicken broth (I make my own and freeze it, but I realize most people use pre-packaged broth)
1/4 cup amaretto
1 Tbs sugar
1/3 cup heavy cream
angel hair pasta
I always like to use a Dutch oven for such dishes. Season chicken with salt and sauté in olive oil until browned and cooked through (cook on a medium-low for more tender chicken). Remove chicken pieces from pan and deglaze pan with chicken broth. Add amaretto, sugar, peach puree and sliced peaches. Cook on medium-low for about 20 minutes or until sauce is reduced to about half. Add heavy cream and continue to cook for 5-8 minutes, just until sauce begins to thicken. Return chicken to pan and allow to heat through. Sprinkle with slivered almonds and serve over angel hair pasta.
I got a hankering for Chinese food last night and almost picked up the menu to order dinner out. I was tired from staining steps on my front porch and potting plants and other general house stuff that always needs doing. While I normally enjoy cooking, it wasn’t exactly what I wanted to be doing and we have a fantastic Chinese place nearby that delivers. But my frugal side got the better of me and I decided to suck it up and make something quick. And I had some chicken already thawed, so why not? I thought about baking it with some lemon and rosemary but that wouldn’t really satisfy my craving. I eyed the big bag of mandarin oranges I recently bought and inspiration struck.
I cubed up the chicken and sauteed it in a Dutch oven with some peanut oil, then I made a delicious mandarin orange citrus glaze (recipe follows) that I was very happy with. Served it with rice and it was dee-licious!
Mandarin Orange Citrus Glaze
1 Tablespoon peanut oil
1/3 cup sugar
1 Tablespoon corn starch
1 cup chicken broth
1 1/2 Tablespoons lemon juice
Juice of 2 mandarin oranges
Combine all above ingredients in a saucepan over medium heat and simmer until sugar is dissolved and glaze has thickened to a syrup consistency. Pour over chicken or whatever else you’d like to put it on!