I don't know about you, but I love, love Balsamic glazes. You can buy a Balsamic glaze, but it is so easy to make and you control what is in it.
I always make extra glaze, because we love it. I put my cast iron pan in the oven to finish cooking, but you could easily make this on top of the stove.
I used chicken breast, but you could use chicken thighs as well. Add whatever veggie you like or add the tomatoes.
You can use fresh or frozen Brussels sprouts. Fresh will take a little longer to cook and I thawed my frozen ones before cooking.
Balsamic Chicken with Brussels Sprouts
· 4 boneless chicken breasts
· 3/4 teaspoon kosher salt
· Brussel sprouts (use either fresh or frozen)
· 4-5 whole garlic cloves, peeled
· 1/2 cup aged balsamic vinegar
· 1/4 cup olive oil
· Fresh basil for garnish
1. Preheat oven to 450° F. Heat cast iron skillet over mid-high heat on stove-top.
2. Combine 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Season breasts.
3. When skillet is good and hot, place the chicken breasts into the hot skillet in a single layer. I always do this in a dry pan. No need to oil the pan. Allow the chicken to sear, untouched, for 5-6 minutes until the chicken releases without sticking to the pan. Use tongs to gently lift the chicken thighs and flip over each piece.
4. After turning the chicken over add sliced Brussels sprouts, 4-5 whole garlic cloves, 1/2 cup balsamic vinegar, 1/4 cup olive oil to the skillet. Gently stir everything around a little to combine.
5. Transfer the skillet to the preheated oven and cook for 30 minutes until chicken reaches 160° F. Check the temp using an instant read thermometer. You can either remove the garlic cloves at this point or smush them with the back of a spoon into the sauce and mix well. Serve with the sauce and garnish with freshly chopped basil leaves.
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