Best 4 Sauteed Chicken With Vinegar Glaze Recipes
**Savory Sauteed Chicken with a Tangy Vinegar Glaze: A Culinary Journey of Flavors**
Prepare to embark on a delightful culinary adventure with our sauteed chicken glazed in a tantalizing vinegar sauce. This delectable dish offers a perfect balance of sweet, sour, and savory flavors, leaving your taste buds dancing with joy. The chicken is expertly sautéed until golden brown and tender, then generously coated in a glaze made from rice vinegar, honey, soy sauce, and a hint of garlic. The result is a symphony of flavors that will leave you craving more.
**Additional Recipe Recommendations:**
1. **Garlic Butter Chicken:** Indulge in the classic combination of chicken, garlic, and butter. This simple yet flavorful dish is a crowd-pleaser, perfect for weeknight dinners or casual gatherings.
2. **Lemon Pepper Chicken:** Experience the vibrant zest of lemon and the warmth of black pepper in this refreshing chicken dish. The zesty lemon and peppery kick create a harmonious balance of flavors that will tantalize your palate.
3. **Honey Garlic Chicken:** Treat yourself to the sweet and savory embrace of honey and garlic. This popular dish features chicken coated in a luscious glaze made from honey, garlic, and soy sauce, resulting in a sticky, flavorful masterpiece.
4. **Orange Chicken:** Embark on a journey to the Orient with this delectable orange chicken. The tangy citrus flavor of oranges pairs perfectly with the savory chicken, creating a delightful harmony of sweet and savory flavors.
VINEGAR-GLAZED CHICKEN WITH CREAMED CORN
If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn is a comfort food dinner at its tastiest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.
- Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.
CHICKEN WITH ENDIVE, RADICCHIO AND BALSAMIC VINEGAR GLAZE
Categories Chicken Leafy Green Sauté Vinegar Endive Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet; sauté until cooked through, about 6 minutes per side. Transfer chicken to platter (do not clean skillet). Tent chicken with foil.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add onion and oregano; sauté until onion softens, about 10 minutes. Using tongs, transfer onion to plate. Reduce heat to medium. Add endive to skillet and sauté until beginning to brown, turning occasionally, about 5 minutes. Add radicchio. Cover skillet and cook until radicchio begins to brown and endive softens, about 5 minutes. Return onion to skillet. Sprinkle vegetables with sugar. Stir until sugar melts, about 1 minute. Transfer vegetables to plate.
- Add vinegar to skillet; boil until slightly thickened, scraping up any browned bits, about 2 minutes. Add chicken to skillet; turn to coat with glaze. Arrange chicken on platter. Arrange vegetables around chicken. Drizzle remaining glaze from skillet over vegetables. Top with parsley.
SAUTEED CHICKEN BREASTS WITH BALSAMIC VINEGAR PAN SAUCE
Make and share this Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine broth, vinegar, and honey in a small bowl.
- Melt butter and heat oil in a large nonstick pan over low heat.
- Place flour in a shallow pan or dish.
- Dredge chicken in flour and shake off excess.
- Sprinkle chicken with salt and pepper.
- Increase heat to medium-high; heat for 2 minutes or until butter browns.
- Add chicken to the pan and cook for 4 minutes per side or until golden.
- Remove chicken from pan and keep warm.
- Add shallots and saute 30 seconds.
- Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
- Serve sauce over chicken and garnish with parsley.
CHICKEN TENDERS WITH BALSAMIC VINEGAR GLAZE - CLEAN EATING
I copied this from my daughters clean eating magazine. I'm sure this is going to need salt...so feel free to add some unless you are really watching your sodium and/or really eating clean. :)
Provided by teresas
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat pan over med-high heat, spray with cooking spray.
- Add chicken tenders and season with pepper.
- Cook turning pieces half way through about 7 minutes.
- Remove and set aside.
- Reduce the heat to low-med add garlic and saute.
- Then add vinegar, honey and chicken broth.
- Simmer scraping the bottom of the pan for 1 minute.
- Return chicken to pan.
- Mix all ingredients together and heat through.
- Garnish and serve.
Nutrition Facts : Calories 127, Fat 2.3, SaturatedFat 0.5, Cholesterol 54.4, Sodium 148.4, Carbohydrate 6.7, Sugar 6.2, Protein 18.5
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and free-range or pasture-raised chicken.
- Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will result in steamed chicken instead of seared chicken.
- Sear the chicken in batches if necessary: If you have a lot of chicken to cook, you may need to sear it in batches. Just make sure you don't overcrowd the pan.
- Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165 degrees Fahrenheit.
- Make sure the vinegar glaze is thick and syrupy: The vinegar glaze should be thick and syrupy, not thin and runny. If the glaze is too thin, simmer it for a few minutes longer until it thickens.
- Serve the chicken immediately: The chicken is best served immediately after it is cooked. This will ensure that the chicken is hot and juicy.
Conclusion:
This sautéed chicken with vinegar glaze is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is seared until golden brown and then simmered in a sweet and tangy vinegar glaze. The result is a flavorful and moist chicken dish that is sure to please everyone at the table.
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