Cherry Balsamic Chicken Breasts

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Posted by in Recipes on Sep 13, 2012 . .

2 Tbsp Olive Cart Avocado Oil 
4 - 6 oz Chicken Breasts (skin on, and scored 3 to 4 times per breast 1/4 inch deep, with a sharp knife)
Salt, Pepper
1/8 tsp dried thyme
1/3 Cup finely diced Mushrooms (1/4 inch dice)
2 Tbsp minced Shallot
1/3 Cup Chicken Stock
1/4 Cup Olive Cart Cherry Orchards Balsamic Vinegar

Pre-heat oven to 350 degrees. Dry the breasts with a paper towel. Sprinkle with thyme, salt and fresh ground pepper to taste. Heat Avocado oil on medium high setting. When hot, add prepared breasts skin side down and cook about 5 minutes till golden brown and crisp, turn over and cook 2 to 3 minutes more. This part of the recipe has been a challenge as the thickness of the breasts can vary greatly and cooking times are all over the place. We are looking for a medium rare appearance when done.

Remove the breasts from the pan when done and place on a baking sheet and put into oven for about 6 minutes. Pour off most of the fat, leaving just enough behind to saute the mushrooms and shallots. Add the mushrooms and shallots, and saute just until the shallot is soft, 1 or 2 minutes.

Add the broth and deglaze the pan allowing the broth to reduce to a few tablespoons. Then add the Balsamic and reduce again until the sauce is thick enough to coat the back of a spoon. Remove from heat.

Slice the breasts into 1/4 inch thickness pieces, and plate with your favorite wild rice variety. Spoon 1/2 to 1 tablespoon of Cherry Balsamic sauce over top of each breast and serve immediately.

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