Sunday, June 13, 2010

Chicken with balsamic citrus glaze

  • 4 boneless, skinless chicken breasts
  • 3-4 tablespoons minced shallots
  • 1 heaping tablespoon honey
  • Pinch of ground allspice
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • Dash of fresh grated lemon zest
  • 1/4 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
Cook chicken breasts in a large skillet with 1-2 tablespoons oil.  Remove when cooked thoroughly and keep warm in a 200 degree oven.

In the pan (reserve some of the fat from the chicken/oil), heat the shallots, honey and allspice over medium heat and cook, stirring until the shallots are wilted, around 1-2 minutes.  Increase the heat to high and add the chicken stock and lemon juice.  Boil, scraping the bottom of the skillet with a wooden spoon until reduced to about 1/2 cup.  Add the cream and boil until the sauce is slightly thickened and add the balsamic vinegar, lemon zest, salt and pepper.  Return to a boil and spoon the sauce over the chicken.

(PS-for my veg friends, I imagine this would taste pretty good on some salmon or tuna)

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