Straccetti di Pollo con miele e l'aceto balsamico - Honey Balsamic Chicken Strips
Ingredients
- 2 pounds chicken breast sliced into strips
- 1 cup flour
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- 1 small shallot or onion chopped
- 2 cloves garlic chopped
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- salt & pepper
- 1/4 cup chicken broth/stock if needed
Instructions
- Chop the shallot and garlic. Set aside. Slice the chicken and set aside.
- Place the flour and salt & pepper into a wide dish (I use a glass pie pan) and mix.
- Heat oil in a large saute pan (the biggest you've got) over medium heat. Add the shallot, garlic and butter.
- While the shallot and onion saute for a minute or two, toss the chicken strips in the seasoned flour.
- Shake the excess flour off the chicken and add the chicken to the pan on one layer.
- Cook the chicken and brown on all sides. You may have to work in batches if you have a smaller pan.
- Keep tossing the chicken continually. Cook until the chicken is cooked through. Add some chicken/stock broth as needed to avoid the chicken sticking or burning.
- While the chicken is cooking, in a small bowl whisk together the honey and balsamic vinegar.
- In the last two minutes of cooking, pour the honey balsamic mixture over the chicken and continue to toss. This should create a sticky glaze. This happens quickly. Keep tossing util the chicken is coated.
- Check for seasoning. Remove from the heat and serve.
Notes
Use a large pan to avoid having to cook the chicken in batches. If you do cook in batches, once all the chicken is cooked through, toss the chicken back into the pan. It's okay if the chicken is crowded in the pan. Then add the honey balsamic mixture and toss as above.