Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken breast steak with balsamico sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
For the chicken or steak: Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Keep this recipe handy all summer – it's great on both chicken and steak.
Chicken Breast Steak With Balsamico Sauce is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Chicken Breast Steak With Balsamico Sauce is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken breast steak with balsamico sauce using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Breast Steak With Balsamico Sauce:
- Make ready Chicken breasts
- Prepare Sake
- Get White flour
- Get Olive Oil
- Make ready Salt
- Take Balsamic vinegar
- Take Butter or margarine
Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. After you sear off a piece of protein—chicken, pork, steak or fish, use the 'fond' to make a sauce. Fond is simply the French word for foundation, and it refers to the brown bits left in the skillet after something is seared. After you cook the chicken, the brown bits in the pan are 'deglazed' with the balsamic vinegar.
Instructions to make Chicken Breast Steak With Balsamico Sauce:
- Take the skin off the chicken, sprinkle with the sake and let rest for 1 hour. You can put it in a Ziploc bag if you like.
- Sprinkle some salt on the chicken just before you cook it, and also dust with flour on both sides.
- Put the olive oil in a frying pan and fry until both sides are golden brown.
- If you cook both sides over low heat for 7 to 8 minutes the chicken will be cooked through. If it's still not cooked through after that, turn the heat off and let the chicken cook for about 5 minutes with residual heat.
- When it's done take the chicken out of the pan, and add the balsamic vinegar. Bring to a boil then add the butter and melt.
- Slice the chicken on the diagonal into 1 cm wide slices and put on a serving plate.
- Add the balsamic vinegar sauce from step 5 to the chicken and it's done. Eat while piping hot!
Fond is simply the French word for foundation, and it refers to the brown bits left in the skillet after something is seared. After you cook the chicken, the brown bits in the pan are 'deglazed' with the balsamic vinegar. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in. Chicken Breasts with Tomato Balsamic Pan Sauce Quick sautéing a chicken breast and making a pan sauce is an easy way to put dinner on the table on any busy weeknight. Sweet and acidic tomatoes and balsamic vinegar blend so well together and deglaze your skillet so nicely that there will be very little clean up at the end of dinner too.
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