I had some chicken breasts in the fridge that had to be cooked pronto, so I decided to try something I've been playing with in my head. From start to finish, this delicious recipe was about 20 minute, so you'll want to add it to your week night repertoire for sure. Let's cook!
- 2 boneless chicken breasts OR about 1lb chicken breast filets
- salt & pepper, to taste
- 1 tbsp olive oil
- 1.5 tbsp Twisted Gourmet Yukon Wild Morel seasoning
- 1/4 cup chicken stock (scant)
- 3 tbsp balsamic vinegar
- 3 tbsp honey (I used Hello Honey by Yukon producers)
- 1 small sprig fresh rosemary, minced. No rosemary? Use a handful of fresh basil if you have it. No fresh herbs? The Morel seasoning will do!
If using breasts, remove filet, and cut breasts into sizes approximating that of the filet. Sprinkle with salt and pepper and let sit a few minutes.
Heat a non-stick pan to medium high heat. Add the olive oil and let heat a few moments. Add the chicken filets and cook until all sides are no longer pink, and have browned a bit. The pan should not be completely dry; if so, reduce heat a bit.
Add the seasoning to the pan, add stock and cover the pan with a lid. Let the chicken poach for a few minutes - the length of time will depend on the thickness of your pieces, but check a large piece by cutting in, and ensuring there is no more pink at the centre.
When done, remove the lid. The chicken will be cooked through, but moist and the seasoning should be well hydrated by now, and it will all smell wonderful. Now the fancy part!
To the pan, add the balsamic vinegar and honey. Add about half the minced rosemary. Bring this to a low boil and let the sauce thicken, reducing to about 3/4 of the original volume. Turn the chicken a few times to get it well coated, letting it absorb the flavour.
Serve with creamy roasted garlic (or Twisted Gourmet Kiss Me Baby seasoning) mashed potatoes and some fresh blanched green beans. Top the chicken with sauce from the pan and garnish with the remaining minced rosemary - SO good!