Balsamic Orange Glazed Chicken

September 17, 2010 at 5:43am

Balsamic Orange Glazed Chicken

 

Ingredients:

2 - 4 oz chicken breasts (slightly flattened)

2 Tablespoons Clarified Butter

3 Tablespoons Balsamic vinegar

1 orange (rind removed, segmented and seeded)

3 Tablespoons Orange Marmalade

1/4 cup Chicken Stock

1/8 cup White Wine

Flour for dredging

Salt and Pepper to taste

 

Preparation:

Rinse and dry chicken breast. Heat butter in heavy sauté pan (you want the butter to be very hot but not browning). Lightly dredge chicken breasts with flour and place in sauté pan when butter is ready. Lightly brown both sides of chicken (about 2 minutes each side depending on thickness of breasts) until just cooked through. Remove chicken from pan to rest and add orange segments to pan. Add wine to deglaze pan then add marmalade, vinegar, and chicken stock. Reduce liquid by half then return chicken to pan to glaze prior to serving. Serves one.

 

To create drizzle on plate as shown in photo, you can simmer balsamic vinegar in a saucepan until you have reduced it down to a syrup consistency.

If you'd like Chef Kevin's recipe for his amazing Balsamic Orange Glazed Chicken - check out our 'notes' section.  Perfect for a crisp fall night.If you'd like Chef Kevin's recipe for his amazing Balsamic Orange Glazed Chicken - check out our 'notes' section. Perfect for a crisp fall night.