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kept byoskar


September 24, 2014 Recipe Master Chicken, Dinner, Rice 0

1 tablespoon olive oil
1 tablespoon butter
salt and pepper
5 boneless skinless chicken thighs
2 cloves garlic, pressed through a garlic press
1 cup chicken broth
1/4 cup balsamic vinegar
1/4 cup heavy cream
1 tablespoon brown sugar
fresh chopped parsley
Serve over rice medley


Heat olive oil and butter in a large skillet (I use my cast iron) on medium high to high heat.
Season both sides of your chicken with salt and pepper and then place them evenly around the pan when it is very hot. Turn heat down to medium high.
Do not move the chicken around the pan, but let it cook for about 8-10 minutes. You will know when it is ready to turn when it has a nice golden brown color and doesn’t stick too much to the pan. Your chicken will be sizzling pretty good at this point!
Turn the chicken over and cook for another 8-10 minutes.
Remove the chicken from the pan and place them on a plate while you make the creamy balsamic sauce.
Use your chicken broth to deglaze the pan, and use a whisk or wooden spoon to scrape the golden bits off the bottom of the pan as you stir. This is where a lot of flavor comes from. Turn your heat down to medium so that you have a gentle simmer.
Add your pressed garlic, balsamic vinegar, heavy cream and brown sugar and stir together. Add the chicken back into the pan, and cook uncovered for another 5 minutes per side. This gives your chicken a chance to cook through, and also allows the sauce to reduce and thicken up.
Plate the chicken on top of your favorite rice medley and drizzle with the creamy balsamic.
Garnish with fresh parsley for a pop of green and fresh flavor!



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