Kate's Cuisine

May 19 2011

Balsamic Chicken: Review

I came up with this one night when I was very low on ingredients, time, and motivation. I figured by slicing the chicken, it would cook all that much more quickly and I tried to add just a bit of sweet and sour to the sauce to round out the flavour. Using both butter and oil in this recipe does a couple of things. The first is that it adds a nice buttery flavour to the chicken, without smoking too much like butter tends to; and the second is that just a little bit of butter gives this sauce a nice glaze to it, which also works nicely with the flavours.

The combination turned out very well and it was much tastier than I expected it to be. And hey, who doesn’t love a chicken dish that costs about 5 dollars and takes about 20 minutes to make?

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One Response to “Balsamic Chicken: Review”

  1. Balsamic Chicken | Kate's Cuisineon 19 May 2011 at 7:24 pm

    [...] Read the review here [...]

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