BONELESS CHICKEN BREAST RECIPIES RECIPES

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BALSAMIC CHICKEN RECIPE | ALLRECIPES



Balsamic Chicken Recipe | Allrecipes 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     Italian Recipes

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

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, CarbohydrateContent 9.8 g, CholesterolContent 65.8 mg, FatContent 4.9 g, FiberContent 0.2 g, ProteinContent 26.4 g, SaturatedFatContent 0.9 g, SodiumContent 79.1 mg, SugarContent 9.2 g

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN) RECIPE | ALLRECIPES



Chicken Makhani (Indian Butter Chicken) Recipe | Allrecipes image

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

Provided by MITCHMAN21

Categories     Indian Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 22

1 tablespoon peanut oil
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
¼ cup water

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
  • Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  • Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Nutrition Facts : Calories 407.8 calories, CarbohydrateContent 15.6 g, CholesterolContent 107 mg, FatContent 27.8 g, FiberContent 2.2 g, ProteinContent 23.4 g, SaturatedFatContent 11.4 g, SodiumContent 523.4 mg, SugarContent 5 g

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