Have you heard of Craftsy?
You haven't? Well, let me tell you a little bit about it. It's an Internet site that offers online courses. They have many topics to choose from such as art & photography, fiber arts (knitting etc), and cooking, to name a few.
When I learned about this site I was so excited to try a few classes. I started with a free class on Perfect Pizza taught by Peter Reinhardt. I mean...Peter Reinhardt!...teaching an online video class! Wow, I am there. Then I caught the bug and branched out to other classes. One of the best features is that you can learn at your own speed. Each class is divided into segments allowing you to stop and start as you choose. You can then cook the recipe after the segment if you want, or not, before going on. It really is a great way to gain a lot of knowledge and practice as you go.
One of my recent classes is Homestyle Pan Sauces. The instructor, Martha Holmberg, provides a wealth of information. It's amazing what you can learn. The first sauce was a basic balsamic reduction. Again, one would think this is an easy sauce, and it is, but the information that she provides on what it should look like, the shine, the consistency, is outstanding. She even goes so far as to burn it on purpose to show you what happens along the way and where you went wrong (or not what to do). Try out www.Craftsy.com if you want to take some fun and informative online classes.
So, being excited about this class I wanted to share with you my take on a balsamic reduction. I jazzed up the chicken a little by adding an herbal rub which just adds some extra flavor but the basics are still there.
I hope you enjoy this wonderful pan sauce. It goes great with chicken, pork, and beef. Try it soon because it will definitely become one of your go to sauces!
Balsamic Herb Chicken
1 T fresh oregano, chopped
2 garlic cloves, minced
1/4 tsp sea salt
1/4 tsp pepper
1 tsp olive oil
4 boneless, skinless chicken breasts
1/2 c chicken broth, low sodium
1/4 c balsamic vinegar
Pound each chicken breast between two pieces of plastic wrap to even out breasts.
In a small bowl add the oregano, garlic, salt and pepper. Add oil and stir to make a paste. Rub mixture on one side of each chicken breast.
Heat a large skillet over medium heat. (Try not to use a non-stick skillet). Place the chicken in the skillet herb side down first. Cook on each side about 4 minutes or until done, turning once. Remove chicken from the pan and tent with foil to keep warm.
Add chicken broth and balsamic vinegar to the pan and allow to come to a boil. Scrape up brown bit in the bottom of the skillet. Boil for 2-3 minutes or until sauce is reduced slightly and has thickened.
Serve chicken with a spoonful of sauce over the top.