Speedy Glazed Balsamic and Ginger Chicken Breasts
This simple but tasty Glazed Balsamic and Ginger Chicken is perfect for a quick mid-week meal. It's the recipe to fall upon at those times when you have little energy for cooking because these chicken breasts can be glossily on your plate and ready to eat just 20 minutes after you stepped into the kitchen.
2 tbsps. olive oil
3 tbsps. balsamic vinegar
2 tbsps. light soy sauce (I use Kikkoman)
3 cloves garlic, grated
2cm fat piece of root ginger, grated
1 good tsp. mango chutney
4 chicken breasts. (If you don't have mango chutney use brown sugar)
Put all the ingredients except the chicken into a bowl and stir together
Add the chicken to the bowl and jiggle it around so that it becomes thoroughly covered in the liquid. (The chicken could at this point be left in the fridge to absorb the flavours for several hours, but it doesn't matter if not)
Tip everything into a frying pan and cook fairly gently for about 10 minutes, turning the breasts over once Lift out the chicken and leave to rest in a warmish place for 5 minutes or so.
Meanwhile, bubble up the juices in the pan to thicken. Now that the chicken has been removed the sauce will become glossy and sticky very quickly.
Thickly slice the chicken breasts and tip back into the thick glossy sauce, together with any juices which might have accumulated around the chicken whilst it was resting. Shuffle the chicken around in the sauce so that it becomes glossy and slightly sticky.
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