Balsamic Glazed Chicken

Balsamic Glazed Chicken

One of the best ways to make a super quick sauce for pan fried meats is to deglaze the pan with some vinegar or wine and add a little butter. I love the sweetness of balsamic but if you’d prefer to keep it sugar-free check out the ‘variations’ below.

2 medium zucchini
4 chicken thigh fillets
4 tablespoons balsamic vinegar
2 tablespoons salted butter

1. Make your zucchini ‘noodles’ using a spiralizer, mandoline OR a sharp vegetable peeler. If using the mandoline or veg peeler you’ll need to make thick ‘ribbons’ first and then hand slice into thinner noodles. Season with salt and allow to stand at room temp to soften a little while you cook the chicken.

2. Place your chicken on a chopping board and bash using your fist or a heavy saucepan. The idea is to flatten the chicken so it’s about 1cm (1/2in) thick. Season with salt and rub with a little oil.

3. Preheat a medium frying pan on a medium high heat. Cook the chicken for 3-4 minutes on each side or until cooked to your liking.

4. When the chicken is cooked, remove the pan from the heat.

5. Divide noodles between two plates. Top with cooked chicken. Add the vinegar and butter to the pan and allow to sizzle and bubble until the butter is melted.

6. Pour sauce over the chicken and serve asap.

Variations

sugar-free – replace the balsamic with 2 tablespoons sherry or other wine vinegar. A lemon butter would also be lovely.

carnivore – balsamic glaze is lovely with steak or lamb chops.

vegetarian – pan fry large field mushrooms instead of the chicken.

dairy-free/paleo – replace butter with extra virgin olive oil.

carb-lovers / more substantial – toss cooked pasta in with the zucchini or serve everything on a bed of mashed potatoes.

low carb – wine or sherry vinegar instead of balsamic.

move veg – serve with a green salad on the side. Feel free to use carrot noodles as well as the zucchini.

short on time / no zucchini noodles – skip the zucchini noodles and serve chicken with salad leaves or baby spinach instead.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

chicken thigh fillets – freeze them.

balsamic vinegar – keep it in the pantry.

butter – will keep in the fridge for weeks.

Problem Solving Guide

chicken dry – overcooked chicken! Next time get out of the pan earlier or use a lower heat.

too sweet – different balsamic vinegars vary in their level of sweetness. For now use more salt to balance but next time either use a different balsamic or decrease the amount.

noodles too crunchy – next time leave to stand with the salt for longer. This is key for getting the noodles to soften.

noodles cold – they’re supposed to be room temperature-ish – if you prefer warmer noodles toss them in the pan with the glaze before serving.

Serving Suggestions

Great on its own.

______________________________________________________

______________________________________________________