Balsamic Chicken

February 17, 2012 at 9:24 am 2 comments

Did everyone have a good Valentine’s Day?

Hisa and I had a good time. We went to an art museum, went to see Hugo (really good movie by the way), and then had dinner at a nice restaurant, where I ODed on really good cheesecake with raspberry sauce and a chocolate cookie crust. *sigh* It was worth it though I tell you. It was that good.

Unfortunately, the next day both Hisa and my dad were sick. They claim they over did it showing the ladies a good time on Valentine’s Day (initiate eye rolling). Whatever the reason, they’ve both been out of action the past couple of days.

I’ve been fine (knock on wood), although I was a bit disgruntled this morning, as I got up early and went to the pool to swim laps, only to discover it was closed. There’s nothing sadder than waking up at the crack of dawn for nothing. I did get to see a beautiful sunrise, however, so I suppose it wasn’t a total waste. At least that’s what I keep trying to tell myself… I don’t know if I believe myself or not though…

This is a fairly easy recipe that makes a great main dish for an Italian food themed dinner. All the work is done by the balsamic vinegar marinade. You just throw the chicken, vinegar, garlic, and sage in a bowl in the morning, cover it, let it marinade all day, cook it, and you’re done. It goes great with pasta and tossed salad, or any Italian dish really. The balsamic vinegar gives it amazing flavor. If you’re like me and love balsamic vinegar, you’ll love this dish.

Balsamic Chicken

(serves 4 – 6)

  • 2 lbs boneless skinless chicken tenders
  • 1 c. balsamic vinegar
  • 4 cloves minced garlic
  • 1 Tbsp. dried sage
  • salt and pepper
  • olive oil
  1. Add the chicken, vinegar, garlic, and sage in a large bowl and mix until chicken is well coated. Cover and refrigerate up to 8 hours.
  2. Remove chicken from bowl, reserving marinade, and pat dry. Season with salt and pepper.
  3. Heat 2 Tbsp. olive oil in a large skillet over medium high heat. Add chicken and saute until browned on one side. Flip and continue sautéing until browned on remaining side.
  4. Pour marinade into skillet with chicken and bring to a simmer. Reduce to a simmer, cover, and continue simmering for 30 minutes, turning chicken pieces occasionally.
  5. Remove chicken to serving bowl and serve.

recipe adapted from Whats4Eats.


Entry filed under: Chicken, Italian food, Recipes. Tags: , , , , .

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2 Comments Add your own

  • 1. Jo  |  June 28, 2012 at 12:12 pm

    Are you using the aged balsamic vinegar that is thick or the thin everyday balsamic vinegar.
    this recipe looks so good and want to try it. I have both kinds. But want to use the correct one. The aged is a bit expensive to use a cup.
    so thought I would ask first…….

    • 2. rueki86  |  June 28, 2012 at 3:16 pm

      Hi Jo!
      I use just regular ol’ balsamic vinegar. Although I’m sure if you added a little bit of the thick balsamic vinegar right at the end, it’d be extra tasty!


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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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February 2012
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