Honey Balsamic Sautéed Chicken
Last night we had Honey Balsamic Sautéed Chicken tenders. One of Gammy’s favorites and it’s gluten free.
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 And we never run out of new twists on this old favorite.
Ingredients
- 4 Chicken tenders or two small chicken breasts or one large breast cut in half horizontally
- Olive Oil
- 1 Tablespoon Butter – or more if you like
- Salt and Pepper
- 1/2 Medium size onion cut into stripes
- 4 cloves garlic – chopped
- 1/2 cup chicken broth or red wine – you could use white wine instead – it’s up to you
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried (or basil)
How to make your Honey Balsamic Sautéed Chicken
Put a skillet on the stove at medium high with about a 2 tbsp. of olive oil. Salt and pepper one side of the chicken pieces. And put them in the pan seasoned side down and then season the up side. We’re going with chicken tenders that we grabbed out of the freezer and defrosted in the microwave. You could use chicken breast or even thigh filets instead. Cook them about 3-5 minutes a side. Or until they are firm to a poke. Or the fluid leaking out is clear. Or they read 165°F on an instant read meat thermometer.
While the chicken is cooking cut a half 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 the veggies to the skillet and about a tbsp. of butter, pinch each of salt and pepper. Mix them up with a wooden spoon getting the bits from the chicken off the bottom of the pan and mixed in with the veggies.
Cook them until the onions are starting to get translucent. Then add 1/2 cup of chicken broth or red wine, 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 skillet. And let them heat up for about 2 minutes turning them a couple of times.
Serve your up Honey Balsamic Sautéed Chicken with Sauce! 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? .
Here are couple more quick and easy chicken dinners for you.
Sautéed Chicken with Honey Balsamic Sauce
Ingredients
- 1 tbsp. butter or a little more if you like
- salt and pepper
- 4 chicken tenders or 2 small breasts or 1 large breast cut in half horizontally
- 1/2 medium sized onion cut into strips aka jullian
- 4 cloves garlic, chopped
- 1/2 cup chicken broth or red or white wine
- 3 tbsp. honey
- 2 tbsp. balsamic vinegar
- 1 pinch dried parsley or chopped fresh basil, for garnish
Instructions
- 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 3-5 minutes a side or until they are firm to a poke.
- 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.
- 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?
