Chicken in Balsamic Caramel
Main Dishes • Italian
Description
This original and simple recipe will impress both you and your loved ones. It looks great as a main dish or as an appetizer. Photos will help!)
Ingredients
- Chicken fillet 15 oz
- Sugar 5 oz
- Butter 0 oz
- Balsamic Vinegar 5 fl oz
- Meyer Lemon Juice to taste
- Spices to taste
Step-by-Step Guide
Step 1
Rinse the fillet. Be sure to dry it well.
Step 2
Cut the fillet into small cubes (1cm x 1cm) or strips (2cm x 1cm).
Step 3
Marinate to taste, but be sure to drizzle with a small amount of lemon juice and refrigerate. The acidic environment and cold temperature help denature the protein, making the meat tender and juicy. The longer it marinates, the better—it's even possible to leave it overnight. You can add your favorite spices. Do not salt under any circumstances, as this will make the meat dry. Salt should be added just before cooking.
Step 4
Remove the meat. Lightly season with salt and pepper.
Step 5
Preheat a skillet over high heat. Melt the butter. Sear each piece on both sides until golden brown. There's no need to cook it through—the chicken will finish cooking during the caramelization process.
Step 6
Pat the pieces dry with a towel — excess fat will prevent the caramel from sticking.
Step 7
Heat a dry skillet over medium heat. Pour in the balsamic vinegar and add the sugar. It's best to do this in a small container. The sugar should fill about half of the skillet — not too much. The vinegar should just cover the sugar.
Step 8
Wait until the sugar starts to bubble. Sear the pieces for about two minutes on each side, carefully flipping them.
Step 9
Arrange on plates. Garnish with caramel.
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