Surprise! Chicken again. I needed something that would take minimal time and this definitely fit the bill. I marinaded the chicken overnight so all I had to do was cook it up when I got home from work. Dinner was ready in less than a half an hour, just in time for my brother to chow down before baseball practice. I also whipped up some asparagus and wild rice and it all made for perfect leftovers for lunch! Oh, and the original recipe mentioned to marinate it for at least 30 minutes but I definitely suggest marinating overnight- all the balsamic goodness and garlic soaked in the chicken and added more flavor! So, this all being said, I will definitely be making this again (and it’s a recipe that requires things that I already have at home at all times- that’s always the best!)
Honey Balsamic Chicken Tenderloins
What you’ll need:
- 2 medium (1.5 lbs) chicken breasts (I already had tenderloins so I used those)
- ¼ cup balsamic vinegar
- 1 clove garlic
- 2 Tbsp olive oil (divided)
- to taste salt & pepper
- 1 Tbsp butter
- 2 Tbsp balsamic vinegar
- 3 Tbsp honey
What to do:
- Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes (like I mentioned, I did this all the night before).
- When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
- Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
- Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.