Honey-Balsamic Glazed Grilled Chicken W/ Asparagus
"This is a super simple recipe that tastes like it came from a 5-star restaurant. Add some grilled asparagus and you've got a gourmet meal that a beginner can make."
photo by akgranum
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
4 meals
- Serves:
- 4
ingredients
- 4 chicken breasts
- 1 cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons butter
- 2 tablespoons olive oil (infused with garlic)
- 2 tablespoons herbes de provence
- 1 bunch asparagus
directions
- Get the glaze started --
- * 1 cup quality balsamic vinegar.
- * 1 T quality honey.
- * 2 T butter.
- Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
- While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
- Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
- Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
- To plate the dish --
- Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
- Serves 4.
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Reviews
-
Loved how sweet it ends up after you cook the sauce down! A big hit with my husband and I now that we are eating a little healthier. -
Love the sauce! -
This is really delicious! I was a little put off by the odor of the balsamic vinegar reducing, but got over it once I tasted this dish. The sweetness of the reduction combined with the herbiness of the chicken was amazing. I didn't have herbs de provence, but did have everything to make it on hand except the lavender. Made for PAC Spring 2009. Thanks for posting. Update (Jun 2009) I can't stop thinking about this dish (which I made in March), so it must have merited the whole five stars!
RECIPE SUBMITTED BY
I'm a mom of 3 lovely daughters and a wife to my high school sweetheart for 24 years.
I've completed 1 semester of culinary school and absolutely loved cooking even more! I'm constantly cooking, creating and writing recipes as they come to me. Many times my recipes come from what's in my pantry that day.
