ROSEMARY & BALSAMIC GLAZED CHICKEN BREAST
No matter what your skill in the kitchen this recipe is as fool proof as it gets! Although, the actual preparation makes for a great show if you wanted to impress someone who you are cooking for with the wine deglazing, your guests will enjoy the smell and sound of the wine as it picks up all the flavours in your pan!
- 1 sprig of rosemary finely chopped
- 1 tsp of freshly ground pepper
- Juice and zest of a fresh lemon (keep 1 tablespoon for the sauce)
- 2 tbsp of honey
- 3 tbsp of good quality balsamic vinegar
- 4 skinless chicken breasts
- 1 1/2 cups white wine
- 1 1/2 cups veal stock
- 2 tbsp of butter
- 2 tbsp of olive oil
Preheat oven to 175 C / 350 F for the chicken.
Chicken breasts, chop the rosemary very finely. In a large bowl or plastic food storage bag combine the pepper, honey, balsamic vinegar and lemon zest and lemon juice. Add in the chicken breast and allow to marinate for minimum 20 minutes or up to one day before. In a skillet, melt one tablespoon of butter and add the olive oil. On high heat sear the chicken one minute on each side.
Transfer the chicken breast on a parchment lined baking sheet, brush with the remaining marinade. Bake in the oven for approximately 20 minutes, until meat is cooked thoroughly. Remove from the oven. Deglaze the pan with white wine, then add the stock of your choice. Reduce the sauce until desired consistency, season with salt and pepper and add one tablespoon of butter to bring the sauce together. Serve the chicken breast with the sauce drizzled over.