Sautéed Chicken with Honey Balsamic Sauce – Quick and Easy

Sauteed Chicken

There are hundreds, no, maybe thousands of ways to do sauteed chicken. We have it one way or another 2 or 3 times a week. It’s easy, good and with so many ways to do it we never run out of new twists on this old favorite.

Last night we had it with a honey and balsamic sauce. One of Gammy’s favorites and it’s gluten free.

First heat up a skillet  with about a tbsp. of olive oil. Salt and pepper one side of the chicken pieces. Put them in the pan seasoned side down and season the up side. We’re going with chicken tenders that we grabbed out of the freezer and defrosted in the microwave. Cook them about 4-5 minutes a side or until they are firm to a poke.

The veggies frying.
The onion and garlic getting ready

While the chicken is cooking cut a quarter of a medium sized onion into strips and chop up 4 garlic cloves. When the chicken is done put it aside in a dish that will catch the drippings. Add  about a tbsp. of butter, pinch each of salt and pepper and the veggies. Mix them up with a wooden spoon getting the bits from the chicken off the pan and mixed in with the veggies.

Cook em ’til they are getting translucent then add 1/2 cup of chicken broth, about 3 tbsp. honey and about 2 tbsp. of balsamic vinegar. Bring it to a simmer and let it reduce by about 1/3.

IMG_0152Put the chicken and the drippings in the sauce and let them heat up for about 2 minutes turning them often.

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Serve it up! We had some leftover rice in the freezer (we always do) and plus there was some of the Spaghetti Squash from the other night hanging out right next to the rice. Or you could go with whatever leftover stuff you have in the fridge. Or just cook up the veggie and carb of your choice. How’s that for a world class, real quick and easy gluten free meal?

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Course Main Dish
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. First heat up a skillet with about a tbsp. of olive oil. Salt and pepper one side of the chicken pieces. Put them in the pan seasoned side down and season the up side. We're going with chicken tenders that we grabbed out of the freezer and defrosted in the microwave. Cook them about 4-5 minutes a side or until they are firm to a poke.
  2. While the chicken is cooking cut a quarter of a medium sized onion into strips and chop up 4 garlic cloves. When the chicken is done put it aside in a dish that will catch the drippings. Add about a tbsp. of butter, pinch each of salt and pepper and the veggies. Mix them up with a wooden spoon getting the bits from the chicken off the pan and mixed in with the veggies. Cook em 'til they are getting translucent then add 1/2 cup of chicken broth, about 3 tbsp. honey and about 2 tbsp. of balsamic vinegar. Bring it to a simmer and let it reduce by about 1/3. Put the chicken and the drippings in the sauce and let them heat up for about 2 minutes turning them often.
  3. Serve it up! We had some leftover rice in the freezer (we always do) and plus there was some of the Spaghetti Squash from the other night hanging out right next to the rice. Or you could go with whatever leftover stuff you have in the fridge. Or just cook up the veggie and carb of your choice. How's that for a world class, real quick and easy gluten free meal?
    Sauteed Chicken
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Sautéed Vegetables in an Italian way. Real easy and real good.

In Italy this is called Ciambotta. It is a side dish to the prima (main course). It always consists of  Sautéed Vegetables. Sometimes with pasta, rice or meat added. We always have it with just veggies as a side dish to our meat and pasta, but, you enjoy it any way you want. First get a large skillet on at medium high and add about 2 tbsp. Extra virgin olive oil.

IMG_2498 Clean and slice up a small potato then lay the slices in the pan.

IMG_2500While the potatoes are starting to sizzle cut up the rest of the veggies. Here you see what we are going with tonight. Onion, a few stalks of asparagus that we didn’t use in our Bacon Wrapped Asparagus the other night, red pepper, poblano pepper, zucchini,  seeded  Roma tomatoes and garlic. Chop them up in the size pieces you want on YOUR plate. You have turned the potatoes over by now and they are lightly browned on both sides. Now you are going to add the veggies in the oder of how long they take to cook. First the asparagus, peppers and onion. Toss it all and cook it for about five minutes tossing a few times while it’s cooking. Next the zucchini and tomatoes. A generous pinch each of salt and black pepper. A small pinch of red pepper flakes (optional).

IMG_2501When everything is just almost as soft as you want it to be push it all to the sides making a bare spot in the middle. Put the garlic in the hot spot and squeeze half a lemon on to the garlic. Drop the lemon rinds into the mix. Let the garlic get a little soft then toss everything together.

 

IMG_2502You can go with a lot of different veggies if you want. Peppers, onions and garlic are pretty much the core ingredients. Eggplant, potatoes, beans and on and on. Do it how YOU want! Top it off with some grated Parmesan and Romano cheese. Bon appetit!

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Sautéed Vegetables or in Italy "Ciambotta" is a side dish of vegetables sautéed olive oil.
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Rating: 5
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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. First get a large skillet on at medium high and add about 2 tbsp. Extra virgin olive oil. Clean and slice up a small potato then lay the slices in the pan.
  2. While the potatoes are starting to sizzle cut up the rest of the veggies. Here you see what we are going with tonight. Onion, a few stalks of asparagus that we didn't use in our Bacon Wrapped Asparagus the other night, red pepper, poblano pepper, zucchini, seeded Roma tomatoes and garlic. Chop them up in the size pieces you want on YOUR plate. You have turned the potatoes over by now and they are lightly browned on both sides. Now you are going to add the veggies in the oder of how long they take to cook. First the asparagus, peppers and onion. Toss it all and cook it for about five minutes tossing a few times while it's cooking. Next the zucchini and tomatoes. A generous pinch each of salt and black pepper. A small pinch of red pepper flakes (optional).
  3. When everything is just almost as soft as you want it to be push it all to the sides making a bare spot in the middle. Put the garlic in the hot spot and squeeze half a lemon on to the garlic. Drop the lemon rinds into the mix. Let the garlic get a little soft then toss everything together.
  4. You can go with a lot of different veggies if you want. Peppers, onions and garlic are pretty much the core ingredients. Eggplant, potatoes, beans and on and on. Do it how YOU want! Top it off with some grated Parmesan and Romano cheese. Bon appetit!
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Risotto with leftover rotissarie Chicken

IMG_2191Put  1 tbsp. of olive oil and about a tbsp. butter in a medium size sauce pan at medium high.  We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also.  When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent.  Add the rice and mix it all up so the rice becomes covered with the oil and butter.

 

 

 

IMG_2192

Add the wine and and a little more butter and stir it in. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about  forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It’ll be there waiting for you.  Or, you could buy some stock or some bullion powder.

 

 

 

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That’s our frozen stock settling in. Stir it up fairly often. Use a wooden spoon and  keep it from sticking to the bottom of the pot. The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice is done the way you like it.

 

 

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While all that is going on cut up the chicken into the size chunks you like.

 

 

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Core and seed a tomato then dice it.

 

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IMG_2202Add the chicken, tomatoes, peas and the cheese.

 

 

 

 

IMG_2203  Mix it up until the cheese has begun to melt.

 

 

 

 

IMG_2205

 

Serve up your risotto! With some of poppop’s, er, your homemade bread and some good wine!

I couldn’t help myself. I garnished it with a little chopped basil leaves.

 

 

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Risotto with leftover chicken and peas BigOven - Save recipe or add to grocery list Yum
You can make this with shrimp, ham, Diced cooked carrots, lima beans, etc., etc. Or just the risotto.
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Put 1 tbsp. of olive oil and a tbsp. butter in a medium size sauce pan at medium high. We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also. When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent. Add the rice and mix it all up so the rice becomes covered with the oil and butter. Add the wine and and a little more butter and stir it in. Add about 1 cup of the stock. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It'll be there waiting for you. Or, you could buy stock or powdered bullion. Stir it up fairly often. Use a wooden spoon and keep it from sticking to the bottom of the pot.The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice done the way you like it.
  2. While all that is going on cut up the chicken into the size chunks you like. Core and seed the tomato then dice it.
  3. When the rice is done to your satisfaction add the chicken, peas, tomato and the cheese. Stir it up wit the wooden spoon. Until the cheese has started to melt (3-4 minutes)
  4. Serve up! your risotto! With some good wine and YOUR homemade bread.
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