Best 6 Chicken Breast With Sage And Balsamic Vinegar Recipes

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Indulge in a culinary journey with our carefully curated collection of tantalizing chicken breast recipes, each infused with the aromatic essence of sage and the tangy depth of balsamic vinegar. Embark on a flavor-filled adventure as you explore four distinct dishes that showcase the versatility of this classic combination. From the savory goodness of our Sage-Rubbed Chicken Breast with Balsamic Glaze, perfect for a quick and flavorful weeknight dinner, to the elegant presentation of our Chicken Breast Stuffed with Sage and Prosciutto, a dish that will impress at any gathering. Experience the rustic charm of our One-Pan Chicken with Sage and Balsamic Vegetables, a hearty and wholesome meal that celebrates the goodness of fresh ingredients. And for a taste of Italian inspiration, try our Chicken Piccata with Sage and Balsamic Reduction, a delightful symphony of tangy, savory, and herbaceous flavors. With step-by-step instructions and helpful tips, these recipes are designed to guide you effortlessly through the cooking process, ensuring a successful and enjoyable culinary experience.

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CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC



Chicken Breasts with Balsamic Vinegar and Garlic image

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Provided by colleenlora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

Steps:

  • Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  • Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  • Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g

CHICKEN BREASTS WITH SAGE



Chicken Breasts with Sage image

Categories     Sauce     Chicken     Side     Braise     Fall     Spring     Sage

Yield makes 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil, butter, or a combination
2 garlic cloves, peeled and lightly crushed
20 or 30 fresh sage leaves or 3 or 4 fresh rosemary or thyme sprigs
4 chicken breast halves, preferably with wings attached
Salt and black pepper to taste
1/4 cup plus 1 tablespoon balsamic vinegar or fresh lemon juice
1/2 cup chicken stock, preferably homemade (page 160), or water
Chopped fresh parsley leaves for garnish

Steps:

  • Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the garlic and half the sage, then the chicken, skin side down, and brown it well, rotating the pieces as necessary (you don't really have to brown the bone side); the process will take 5 to 10 minutes. Turn the meat browned side up and sprinkle it with salt and pepper.
  • Add the remaining sage, along with the 1/4 cup vinegar and the stock. Turn the heat down to low and cover; cook until the chicken is tender and no trace of blood remains near the bone, 15 minutes or so.
  • Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes. Stir in the remaining tablespoon of vinegar or lemon juice. Taste the sauce and add salt and pepper. Spoon the sauce over the chicken, garnish, and serve.
  • Boneless Chicken Breasts with Sage
  • Start with 4 pieces of boneless breast, about 1 1/2 pounds. Add the garlic and sage (all at once) and brown the breasts well on both sides, adjusting the heat and rotating and turning the pieces as necessary until done, about 10 minutes. Transfer to a platter and add the 1/4 cup vinegar or lemon juice along with 1/4 cup water. Cook, stirring and scraping with a wooden spoon to incorporate any solids into the sauce. If you like, stir in 1 tablespoon butter at this point to enrich the sauce. Add the remaining vinegar or lemon juice, taste and adjust the seasoning, and serve.
  • Chicken Breasts with Mint
  • You can use this variation with either bone-in or boneless breasts. Substitute 1 cup chopped fresh mint leaves for the sage. Add half of them, along with a teaspoon of sugar, when you first turn the chicken breasts (after one side has been browned). Add the other half to the sauce after removing the chicken.

BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

BALSAMIC CHICKEN BREASTS



Balsamic Chicken Breasts image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 boneless chicken breasts, split
Salt and freshly ground pepper
2 tablespoons flour
2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon unsalted butter
3 cloves garlic, minced
8 ounces fresh porcini mushrooms, sliced
1/4 cup balsamic vinegar
3/4 cup chicken broth
3 tablespoons white wine

Steps:

  • Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR



Chicken Breasts And Garlic Balsamic Vinegar image

Provided by Pierre Franey

Categories     dinner, easy, one pot, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts, about 1 1/2 pounds
3/4 pound small to medium-size mushrooms
2 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons olive oil
6 cloves garlic, peeled
4 tablespoons balsamic vinegar
3/4 cup fresh or canned chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Steps:

  • Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
  • Rinse the mushrooms; drain and pat dry.
  • Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
  • Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
  • Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
  • Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
  • Transfer the pieces to a warm serving platter and cover with foil.
  • Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
  • Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN BREASTS AND BALSAMIC VINEGAR



Chicken Breasts and Balsamic Vinegar image

I needed a fast recipe for some boneless chicken, and this was it. Adapted a bit from a recipe I had, it was delicious. Suitable for just family, or company, too.

Provided by ciao4293

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts, either pound it out thinly, or fillet the chicken
2 tablespoons olive oil
6 cloves garlic, minced
3/4 cup chicken broth
1/4 cup balsamic vinegar
2 bay leaves
1/4 teaspoon herbes de provence (recipes for this spice mix are available on Recipezaar)
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Mix the flour, salt and pepper in a shallow dish, and dredge the chicken in it.
  • Heat oil in large skillet and cook the chicken until brown on one side (about 3-4 min).
  • Turn the chicken and add the garlic.
  • Cook 3 minutes more, while stirring the garlic around.
  • Add the broth, vinegar, bay leaves, and herbs.
  • Cover tightly, reduce heat to med-low, cook for about 10 minutes, turning chicken a couple of times. (When you get to the end of this step, you have a choice...you can proceed and reduce the sauce, or you can stop now after ADDING THE TBSP OF BUTTER. This way, you have more sauce, which is the way my husband likes it.)
  • When chicken is done, remove from pan.
  • Bring heat back up to med.
  • ,and cook the pan juices for 7 minutes, uncovered.
  • Stir in butter and remove bay leaves.
  • Spoon sauce over the chicken.
  • I served white rice on the side, and spooned a bit of sauce over that, too.
  • Yum.

Nutrition Facts : Calories 275.4, Fat 13.1, SaturatedFat 3.5, Cholesterol 83.2, Sodium 452.3, Carbohydrate 10.2, Fiber 0.3, Sugar 2.6, Protein 27.2

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for chicken breasts that are plump and juicy, and use fresh sage and balsamic vinegar.
  • Marinate the chicken breasts for at least 30 minutes: This will help the flavors penetrate the chicken and make it more tender. You can marinate the chicken in the refrigerator for up to 24 hours.
  • Cook the chicken breasts over medium heat: This will help prevent them from drying out. Cook the chicken breasts for 6-8 minutes per side, or until they are cooked through.
  • Use a good quality balsamic vinegar: This will add a rich, complex flavor to the dish. Look for a balsamic vinegar that is aged for at least 12 years.
  • Serve the chicken breasts with your favorite sides: Roasted vegetables, mashed potatoes, and rice are all good options.

Conclusion:

Chicken breast with sage and balsamic vinegar is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, and the sage and balsamic vinegar add a wonderful flavor. This dish is sure to please everyone at your table.

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