Here are recipes for the Balsamic Chicken and sauces:
Balsamic Chicken: makes marinade for 8-10 medium to large chicken breasts
- Boneless, skinless chicken breasts, thawed and patted dry so they are not soggy
- 1/3 cup balsamic vinegar
- 2 Tbls. Dijon mustard (I used Honey Dijon Mustard, because that is what I had)
- Salt and pepper to season chicken to taste
Stir together in a small bowl or cup the balsamic vinegar and mustard. Lightly coat a baking sheet with cooking spray and place chicken breasts on sheet (you will only baste one side). Season top of chicken breasts with salt and pepper to taste. Baste each chicken breast with the balsamic/mustard marinade. The balsamic vinegar will sort of turn to a glaze when cooked, so moderate to liberal basting is fine.
Roast chicken breasts on baking sheet at 400 degrees for about 20 to 30 minutes, or until chicken is cooked through. Serve with cherry sauce or creamy horseradish dip (recipes to follow).
Cherry Sauce: makes enough for about 4 chicken breasts
- 1/2 cup Cherry Preserves
- 2 Tbls. balsamic vinegar
Combine ingredients in small saucepan and heat about 5 minutes or until reduced and thickened. Sauce will thicken more as it cools. Serve on top of, or on the side of, Balsamic Chicken (recipe above).
Creamy Horseradish Dip/sauce: depending on taste, makes enough for 4 to 8 chicken breasts.
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/2 cup sour cream
- 2 Tbls. prepared horseradish
Stir together milk and garlic powder in saucepan. Scald milk (til bubbling around edges of pot; this helps make the sauce frothy and creamy). In a blender combine the scalded milk, sour cream, and horseradish and blend until frothy and creamy. Serve on top of or on the side of Balsamic Chicken. (TIP: when blending hot foods in blender, hold lid on tightly to prevent popping off.)
**My dad enjoyed dipping his bites of chicken into both sauces...let me know what you prefer. :)
No comments:
Post a Comment