Tom's Honey Balsamic Chicken Tenders | Celia's Gourmet Foods Cookbook

Tom's Honey Balsamic Chicken Tenders

POULTRY 142 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's Honey Balsamic Chicken Tenders
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Tom's Honey Balsamic Chicken Tenders

Ingredients

Directions

  1. Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
  2. When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). Place the cooked chicken on a clean plate.
  3. Turn the heat down on the skillet to medium-low and add the butter and 3 tablespoons of honey to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, increase the heat and allow the sauce to simmer until thickened.
  4. Once the sauce has thickened, season to taste with salt and pepper. Add the chicken back to the skillet and toss to coat in the warm honey vinegar sauce. Garnish with some fresh basil. Serve immediately.

Tom's Honey Balsamic Chicken Tenders



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Tom's Honey Balsamic Chicken Tenders

Ingredients

Directions

  1. Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
  2. When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). Place the cooked chicken on a clean plate.
  3. Turn the heat down on the skillet to medium-low and add the butter and 3 tablespoons of honey to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, increase the heat and allow the sauce to simmer until thickened.
  4. Once the sauce has thickened, season to taste with salt and pepper. Add the chicken back to the skillet and toss to coat in the warm honey vinegar sauce. Garnish with some fresh basil. Serve immediately.

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