RCI-MT.004.0054.001
Balsamic Pepper Chicken
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kim Estate in Roanoke, Texas in 1982.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 4 unit
- 2 teaspoons
- 2 teaspoons
- ⅓ cup
- ¼ cup
- 2 cloves
Method
1
Pat the boneless skinless chicken breasts dry with paper towels and season both sides generously with lemon pepper.
2
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
2 minutes
3
Place the seasoned chicken breasts in the hot skillet and cook undisturbed for 6-7 minutes until the bottom is golden brown.
7 minutes
4
Flip the chicken breasts and cook for another 5-6 minutes until the second side is golden and the internal temperature reaches 165°F.
6 minutes
5
Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
6
Add minced garlic to the same skillet and cook for 30 seconds, stirring constantly until fragrant.
7
Pour balsamic vinegar and chicken stock into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8
Bring the sauce to a simmer and cook for 2-3 minutes until slightly reduced and the flavors meld.
3 minutes
9
Return the chicken breasts to the skillet, nestling them into the sauce and cook for 1-2 minutes to warm through.
2 minutes
10
Serve the chicken breasts with the balsamic pan sauce spooned over the top.