Balsamic Herb Chicken

DF, GF

Last week I bought some herbs and I made some rosemary roasted potatoes, sage and pumpkin pasta, and meatballs whose secret ingredient is fresh thyme.  They were all delicious, but here I am one week later with the remainder of my herbs while facing the daunting question: “What’s for dinner?”  So I do what makes sense…check my freezer.  If you’re like me you freeze a wide variety of things: bread, fruit, ice (a revolutionary idea), and meat and poultry.  Sure enough I find chicken tenders hiding on the freezer door and get to work on this revitalizing herb marinade to bring the chicken back to life.

Balsamic Herb Chicken
2 tbs olive oil
2 garlic cloves, minced
juice of 1 lemon
2 tsp dijon mustard
6 sage leaves, chopped
3 thyme sprigs, separated from stems
1 rosemary sprig, chopped
2 tbs balsamic vinegar
salt and pepper
1 lb chicken tenders

Mix all of the ingredients except for the chicken in a small bowl.  Place the chicken in a large, re-sealable plastic bag then pour the marinade over the chicken.  Squeeze the air out of the bag then seal and let marinade for at least 4 hours, or up to overnight.  When ready to cook place a saute pan over medium high heat and add additional 2 tsp of olive oil.  Once pan is up to temperature remove chicken from marinade and cook in saute pan for 3-4 minutes a side.  You’ll need to cook chicken in batch, as they won’t fit in the pan at the same time.  Pour remaining marinade in a sauce pan and bring to a boil to kill bacteria.  Then reduce heat to medium low and let reduce while chicken cooks.  When chicken is cooked baste the cooked marinade over the chicken and enjoy.

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