Citrus Balsamic Chicken With Buttery Herb-Roasted Potatoes Recipe
Recipe Description:
A tangy citrus and baslamic glaze is the perfect pairing for chicken. Add a side of oven roasted potatoes and seasonal vegetables and you've got a fancy dinner in.
Recipe
Instructions:
Citrus Balsamic Glaze
In a saucepan, over medium heat, melt the butter and then add the garlic. When the garlic is browned, add the vinegar, honey, orange juice, lemon juice, mustard, and thyme. Whisk together and bring to a gentle boil. Immediately lower heat to low and simmer for 20-30 minutes, uncovered and stirring often. Continue cooking until the glaze reduces to desired thickness. Do not cook over 20-30 minutes, or the glaze will taste burnt. Also, make sure you watch the heat while it’s simmering. Give it a taste every now and then to make sure it’s not burning. Remove from heat and let cool (it will also continue to thicken as it cools).
Buttery Herb-Roasted Potatoes
Preheat oven to 425. Wash and chop the potatoes. Add them to a large bowl and add the butter, garlic, herbs, salt, and pepper. Toss until the potatoes are covered. Bake for 20-25 minutes, or until they are tender when you stick a fork in them. Drizzle a little extra butter on them right before serving.
Pan Fried Chicken Breasts
Rinse the chicken breasts and pat them dry. Season with the garlic, all purpose seasoning, salt, and pepper. Heat a large sauté pan and melt the butter or ghee (or a combination of both). Over medium-high heat, brown both sides of the chicken breast. Reduce heat to medium-low and cover with lid. Cook until the chicken is done. Serve with the balsamic glaze, roasted potatoes, and vegetables of your choice.
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