Balsamic Glazed Chicken. A Fuller Favorite

In our house we LOVE balsamic vinegar. We probably go through more bottles in one season than some people will use in a lifetime. We love it in dressings, marinades, glazes, even desserts. Right now the "balsamic glazed chicken" makes an appearance at least once a week. This is a recipe I have adapted from Jessica Seinfeild's Double Delicious. You can really add whatever sides you want to this tasty skillet chicken. We usually do some sort of potato (baked, potato pancakes), pasta, or salad. You can even put it on top of a salad with a nice vinaigrette or on a sandwich, as Jessica's recipe calls for. 

This is one of those recipes that truly is simple and you can make with very few ingredients you can have on hand in the pantry. The sweet and tangy flavor of the chicken is also very kid friendly.

Balsamic Glazed Chicken

Recipe adapted from Jessica Seinfield's "Balsamic Chicken Sandwich" in her cookbook, Double Delicious

Ingredients:

1-2 lbs boneless skinless chicken. Cut into pieces. I usually do about 3 pieces

1/4 to 1/2 tsp pepper

1/4 to 1/2 tsp salt

1/4 to 1/2 tsp garlic powder and onion powder (optional)

A few tablespoons butter or olive oil to saute the chicken in, in the skillet

5 tablespoons brown sugar

1 cup chicken stock/broth

1/2 cup balsamic vinegar

Directions:

1. Put oil or butter in a warm skillet, heat at medium heat for 2 mins then add chicken. Add salt, pepper, and optional garlic and onion powder. Cook chicken on medium heat until cooked through and not pink inside (about 8-10 mins).

2. Add to the skillet the chicken broth, brown sugar, and balsamic vinegar and stir. Bring to a boil, then reduce heat to low/simmering temp. It will appear very liquidy at first. Let cook in the skillet stirring on occasion until the liquid mixture has reduced  down to a syrupy liquid (about 15-20 mins). Turn off heat and let cool slightly and serve with a side or even on top of rice or a salad. Eat any leftovers the next day on a sandwich.