At my wedding shower, the guests each gave me recipes and I couldn’t have been more excited. I got some great one including one of the only things my Grandma could cook, in her own handwriting, a few from grandmothers on both of Mr. J’s sides.
I broke out this chicken one with the littlest bit of hesitation. I questioned balsamic and citrus but was widely impressed with Mrs. P’s Chicken with Balsamic Citrus Sauce. Mr. J called it one of the best things I’ve made in awhile! I was a bit snap-happy so feast your eyes on this.
1 lb boneless chicken breasts
salt, pepper, and flour
1 tbs honey
1 cup chicken stock1 tsp lemon juice
¼ cup heavy cream
1 tbs balsamic vinegar
Pound chicken breasts thin and dredge in flour, salt, and pepper mix. (Check out how easily I pounded chicken tenders…unpounded is on the right)
Heat a large skillet with 1 ½ tbs butter and 1 ½ tbs olive oil to medium temperature and saute chicken in batches, keeping the others warm.
Leaving 1 tablespoon of fat in the pan, add shallots, honey cooking until shallots wilted. Increase heat to high.
Add chicken stock and lemon juice.
Boil until reduced to about ½ cup.
Reduce to medium temperature and add heavy cream. Cook until slightly thickened.
Add balsamic vinegar and return to a boil.
Add chicken back in until heated through (about 1 minute).
This. was. amazing.
I loved the balsamic flavor since it reduced down and was creamy. The vinegar wasn’t too assertive. I had questioned the citrus in there but it was a great touch.
I served it with some mashed “potatoes”. I did half potato and half cauliflower florets.
I whipped them and mixed in some plain greek yogurt and butter. Mr. J didn’t suspect a thing before I told him! The mashed potatoes were light, fluffy, and a great accompaniment.
Have you ever been asked to give a recipe to a bride-to-be? Did you think she’d actually make the recipe? I really treasure these and will have more to come!