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Balsamic-Glazed Chicken with Caramelized Onions

Those of you with access with Fairway Market in NYC, go indulge yourself with a bottle of their house-branded balsamic vinegar. Tastes like the balsamics that have been aged for 12 years but at a much more affordable price. When we got home, our previous bottle of balsamic vinegar tasted like lighter fluid in comparison to Fairway's balsamic. Good stuff! All that said, this recipe worked great with both our regular balsamic vinegar and the one we got from Fairway's. We are hoarding our last bottles of Fairway's balsamic and olive oil until we can go back and restock our pantry.

Saw a recipe for a tasty-looking sandwich and made just the part for Balsamic-Glazed Chicken and topped with some caramelized onions. YUMMY. Served with Flaky Dinner Rolls and Spicy Sesame Napa Cabbage and Carrot.

small photo of Balsamic-Glazed Chicken with Caramelized Onions

Balsamic-Glazed Chicken with Caramelized Onions

4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
2 boneless, skinless chicken breasts
1 large onion, sliced thinly
1/2 cup balsamic vinegar, divided
1/8 teaspoon black pepper

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over chicken. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel.

  2. Return pan to medium-high heat; add remaining 2 teaspoons oil. Add sliced onion; sauté 7 minutes or until tender.

  3. Lower heat and continue cooking the onions until soft. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.

  4. To serve, pour the onion mixture over top of the chicken.

    Original Recipe:

    bigger photo of Balsamic-Glazed Chicken with Caramelized Onions

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This sounds great! And easy! So when cooking the chicken with the vinegar after the initial cooking of just in the olive oil, do you keep turning it over and over while cooking in the vinegar? And what to serve withy you think? A veggie or some rice?

Rice sounds good, yes. I had served it up with dinner rolls and this salad. I bet roasted vegetables would taste great too (potatoes, yams, carrots..)

And yes, while cooking it with the vinegar, I did keep turning it over and had lowered the heat a bit since I was afraid of burning it.

Turned out great! I made it alst night. Chicken was tender and the vinegar sauce tasted perfect! I made a dish called scrambled eggs and bacon pasta that I got off of epicurious.com. The name sounds very informal but the dish was quite good and looked and tasted really great. :)Quite easy to make too!

That's awesome. I get silly giddy happy whenever I hear someone tried and liked a recipe I posted! That scrambled eggs and bacon pasta sounds like carbonara to me. Oh...and looking at epicurious, was it this recipe? They even mention it's a variation on carbonara :)

My mom and sister talked about food in Taiwan so now I'm craving things like shaobing. My favorite isn't pictured in that post...it was the flatbread shaobing with a fried egg inside and a drizzle of soy sauce. Yum! I want one but I'm going to have to figure out how to make it myself. *sigh* No instant gratification.

The other thing she mentioned were crispy sweet potato fries with plum powder that she ate at the night markets. I roasted up some sweet potato wedges last night and sprinkled on some plum powder and it did indeed taste awesome. Now I need to figure out how to make them crispy.

Yep! that was the recipe. What do you think? It's amazing! Try it!!! So easy too.

I love flatbread! There is a shop outside my building here that has amazing flatbread veggie sandwiches- which I think I will get this morning to eat. :) Sweet potatoe fries are a great thing here. Had them many times! :)

Your access to Taiwanese foods is making me jealous. Might have to try
that pasta dish some time. We don't always get bacon so it'll have to
wait for a month when we get bacon in our meat share.

Ha Ha! But I think you are in the best country for food- you can get anything or make anything. :)

Yeah...even in a small town in NH, I can get my hands on most ingredients I'm looking for. I definitely feel lucky on that front.

Fairway market? house made balsamic? Im there!

Any chance we can meet up for an adventure when my ship docks there in a few months?

Well...I don't think it's house-MADE balsamic. I think they just contract with some producers over there and buy in enough bulk to get a good price on it and pass it along to their customers. But even though they didn't make it, it's really good stuff. They also have a whole bunch of different olive oils. If they don't have any bottles out for sampling, ask if you can sample them. They usually keep some on hand for that and we got to try a whole bunch of them. I suppose it paid for them since we then bought $100+ in balsamic oil and olive oil for ourselves and some gifts. Need to go back and get more. Yes, I'd love to meet up! Where would your ship dock? Boston MA, Portsmouth NH, or Portland ME are within a reasonable drive for me. Lost track of your LJ for a while there when I missed your name change. Just to be sure, were you once oo-tray?

Oh my gosh I love balsamic - yum! Thanks for sharing!

I hope you enjoy the recipe.

Just cooked this for my vagina and me. Came out pretty good, but I think perhaps I'm not the biggest fan of balsamic vinegar. Still, it was pretty good. Thanks.

I love that you cook up dinner for your wife. I didn't like balsamic vinegar for a long time too. I'm not sure if I then stumbled onto better balsamic or if my taste buds changed, but now I love that stuff.

One more question: Yellow, white, or red onion?

And sure hope I can find some decent balsamic vinegar. You know how shopping in TW is. LOL... Otherwise I'll have to go to Jason's Marketplce in the basement of Taipei 101. Ever been there? They sell all the good stuff from back home. :)

I think I used yellow onion since that's just what I happened to have on hand.

I've never been to Taipei 101 though my grandfather had wanted to take me there the last time I was in Taiwan. I hadn't realized it had a bunch of stores in the building too.

My mom and sister were recently in Taiwan and went to this huge flower expo in Taipei. Apparently they spent an entire day there and they only saw a small part of all the flower displays they had.

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