Recipe: Yummy Pan seared chicken with balsamic reduction

Pan seared chicken with balsamic reduction.

Pan seared chicken with balsamic reduction highly diverse and own mind flavor that unique. Several types of Pan seared chicken with balsamic reduction recipes are also sufficient simple to process and dont pick up lengthy. Though not everybody likes Pan seared chicken with balsamic reduction food, nowadays several people are get attached and like the various Pan seared chicken with balsamic reduction foods available. This could be seen than the number of restaurants that supply Pan seared chicken with balsamic reduction as one of the dishes. You can have Pan seared chicken with balsamic reduction using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pan seared chicken with balsamic reduction

1. Prepare of For chicken.
2. You need of chicken breast boneless and skinless.
3. Prepare of I used rosemary sage garlic Cajun seasoning salt pepper and paprika you can season your chicken to your taste.
4. Prepare of extra virgin olive oil.
5. Prepare of balsamic reduction.
6. You need of balsamic vinegar.
7. Prepare of toasted sesame seed oil (optional).
8. Prepare of finely chopped ginger..I ran out so I used crystalized ginger and i liked it better(optional).
9. Prepare of garlic chopped I added a dash of garlic powder too because my family loves garlic(optional).
10. It's of salt pepper and cayenne to taste(optional).
11. You need of If you like yours a tad sweeter you could add a touch of corn syrup to it a friend of mine used sugar but hers is is a bit gritty and you can use brown sugar if u you're going for a glaze I'll put a recipe up for a glaze soon.

Pan seared chicken with balsamic reduction instructions

1. heat large pan with evoo on medium heat.
2. season your chicken as desired and cook chicken until it is no longer pink inside and your chicken is browned while your balsamic is reducing.
3. For balsamic reduction I sauté my garlic with ginger in the toasted sesame seed oil then poured in my balsamic vinegar and seasoned it I swirled it all together and let it boil on medium heat until it reduced by half or more..After it did that I removed it from the heat and it thickened as it cooled.

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