Tuesday, February 4, 2014

Balsamic Chicken and Wild Rice {Recipe}


I think that I have mentioned before how much I love Cooking Light. We have found some great recipes from Cooking Light and find them to be well balanced yet not to difficult to execute. One of our standbys from Cooking Light happens to be Sauteed Chicken Breast with Balsamic Vinegar Pan Sauce. Last night, I made it with a few tweaks. I wanted to share the recipe because it is a good one!

Ingredients:

2 large chicken breasts
1/3 cup vegetable broth
1/3 cup balsamic vinegar
1 tsp honey
1/2 Tbsp butter
1/2 Tbsp avocado oil
1 Tbsp chopped scallions
1/2 tsp fresh ground pepper
3 Tbsp buckwheat
1/2 cup wild rice (dry)

Directions:

First, start preparing the wild rice according to the package directions. Wild rice does take a little longer to cook, so starting it a little before you prepare the chicken may be a good idea.

Then, mix the balsamic, broth and honey. I whisked the mixture lightly. Heat the butter and oil in a skillet. {I used my Le Creuset.} Mix the flour and the pepper in a shallow dish for dredging. You may want to cut the chicken breasts in half {we left ours big however bigger pieces take longer}. Dredge your chicken and pan fry. Fry for about 4-5 minutes on each side until golden brown. Since I left our breasts large, they did take about 7 minutes on each side. Once your chicken is cooked, remove it from the skillet. Add the scallions and sautee for 30 seconds. Next, add the liquid mixture. Scrape the pan to add the browned bits. Boil the liquid about 3 minutes--until the liquid has been reduced by 1/2. To plate, put some wild rice on your plate. Then, place the chicken atop the wild rice and drizzle with the sauce and scallions. For dinner last night, we also made some brussel sprouts.

No comments:

Post a Comment