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Chicken With Soy And Balsamic Marinade

October 10, 2007

For the chicken:

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

1 clove garlic, thinly sliced

Coarsely ground black pepper, to taste

1 1/2 pounds boneless, skinless chicken thighs

2 tablespoons sunflower or vegetable oil

Fresh basil leaves, for garnish

For the sauted cabbage:

1 tablespoon sunflower or vegetable oil

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1 tablespoon butter

4 cups roughly chopped green cabbage

Salt and freshly ground black pepper

To make the marinade, in a large, shallow bowl, whisk together the soy sauce, balsamic vinegar, garlic and pepper. Set aside.

Cut the chicken diagonally into bite-size pieces, then add them to the bowl. Turn the chicken pieces to ensure they are evenly coated, then cover and refrigerate 30 minutes.

Heat the oil in a large skillet over medium-high. Remove the chicken from the marinade, retaining any left in the bowl. Add the chicken to the skillet and saute 5 minutes, or until evenly browned and cooked through.

Transfer the chicken to an ovenproof plate and place in the oven to keep warm.

Return the skillet in which the chicken was cooked to the burner. Add the retained marinade and heat until bubbling. Simmer for several minutes. Set aside.

To make the sauted cabbage, in a second skillet heat the oil and butter over medium-high. Add the cabbage and saut until just barely wilted, about 4 to 6 minutes. Transfer the cabbage to a large serving plate. Season with salt and pepper to taste.

Arrange the chicken over the cabbage, then drizzle with the marinade.

Serves 4.

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