Balsamic glazed Chicken
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- For the glaze, whisk:
- 1/4 c. ea. balsamic and low-sodium soy
- 2 T. ea. brown sugar and honey
- 1 t. garlic, minced
- 1 sprig rosemary
- Salt and pepper to taste
- For the chicken, heat:
- 1 T. canola oil
- 4 boneless, skinless chicken breasts
- For polenta, boil
- 3 c. water
- 1 c. cream or milk
- 1 T. minced garlic
- 1/2 c. yellow cornmeal
- 1/2 c. gruyere
- 1 pkg. baby spinach and arugula mix (3 oz, 6 cups)
- For the glaze whisk together ingred. in pan over med.-high heat; add rosemary and cook until reduced by half, 3 minutes. Season with salt and pepper, keep warm.
- For the chicken, heat oil in a skillet over med-high. Season chicken with salt and pepper. Add chicken and saute until golden brown 5-6 min. Flip chicken and saute another 4-5 minutes. For polenta boil water, cream, and garlic in pan over med. heat. Sprinkle in cornmeal whisking until smooth. Boil 2-3 minutes, stir in cheese until melted. Add greens by the handful until wilted, 2 min. Reduce heat to med. low simmer 2 minutes. Season with salt and pepper. Serve chicken with polenta and drizzel with glaze.
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Balsamic glazed Chicken Recipe at a Glance
- COURSE: Main Dishes