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
pinch pepper
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.
Bullets and Batter 