With the holidays right around the corner, everyone’s looking for food ideas and new recipes. Luckily, local foodies always have something great to share. This recipe comes from Dan’s Papers’ Art & Production Manager Genevieve Horsburgh.
Honey Balsamic Chicken
1 lb Chicken tenderloins or breasts
1 quart-sized re-sealable plastic food storage bag
2 tbsp honey
¼ cup balsamic vinegar
2-3 cloves of garlic, sliced
1 tsp salt
1 tsp pepper
1 tbsp chopped fresh parsley (or 1 tsp dry parsley)
Place your chicken in your re-sealable plastic food storage bag, then add all your ingredients on top; honey, balsamic, garlic, salt, pepper, parsley.
Seal the bag and toss around until chicken is coated with your marinade. Let chicken marinate for at least 1 hour, or overnight. The longer it sits, the more flavor will absorb into the chicken. (Gen Says: What I like to do is prepare the chicken in the marinade before I leave for work in the morning, which leaves plenty of time for the flavors to develop.)
To sauté in a skillet:
Preheat your skillet over medium-high heat and add a tablespoon of olive oil. When the pan is hot, arrange the chicken in the pan – you want to hear that “sizzle” when you drop in your chicken, so you know it will have a nice caramelized sear. Cook about 4-6 minutes a side, until the juice runs clear.
Try serving with a delicious quinoa pilaf and lightly salted green beans.