Balsamic Chicken with a Flare

by zesty on September 15, 2008 · 11 comments

Chicken Anyone? Yeah I thought you would say yes. Chicken is a very popular food choice, however you want to avoid chicken boredom. If you feel your getting in the chicken rut - give this balsamic number a try.


  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 tsp (1 mL) each salt and pepper
  • 4 boneless skinless chicken breasts (about 1-1/2 lb/750 g)
  • 2 tbsp (25 mL) extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) crumbled dried sage or rosemary
  • 1 cup (250 mL) chicken stock
  • 2 tbsp (25 mL) balsamic vinegar
  • 2 tsp (10 mL) liquid honey
  • 1 tbsp (15 mL) chopped fresh parsley


In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.

In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.

Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.

Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.

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{ 11 comments… read them below or add one }

1 Megan

So many of my favorites in one dish….sage and balsamic vinegar! I would have to try it with the rosemary too!


2 zestycook

Yeah for me – i think the rosemary makes it!


3 Tastes of Home

hey there! I just wanted to drop by to say hello – I think I will give this recipe a try, but with chicken thighs hehe..(I’m a dark meat girl)..thanks for dropping by as well!


4 Ivy

I love this recipe. I have bookmarked it. Thanks for sharing.


5 ZestyCook

Tastes of Home – great idea with the chicken thighs -I have used chicken legs as well as a whole chicken with this recipe.

Ivy, thanks so much. I hope you enjoy this recipe and keep coming back for more. And by all means let me know how you got along or if you changed anthing.



6 rob at Kardea

A great recipe……I’ve tried going a bit heavier on the balsamic (1/4-1/2 cup) and reducing pretty far down—but then I also have been known to toss down a balsamic shooter. Either way, a wonderful blend of flavors.


7 SouthernPlate

Thank you for this fabulous entry into the first edition of the Carnival Of Simple Family Favorites! The carnival edition is up and can be found here


8 HoneyB

Hi Cooking – this looks like a great recipe and I will definitely have to try it!


9 David Michalowsky

I love the blog, makes for great reading. Im starting a newsletter and im going to feature your recipes….how does that sound!!
Its called “carnivores at large”, mainly for red meat eaters and BBQ addicts……maybe you have some recipes that I could feature??


10 Jackie

Hi Cooking

I was wondering could I try this recipe with bone-in, skin on chicken.


11 ZestyCook

@Jackie – Of Course – Bone-in would be even better!


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