How to Prepare Homemade Pan seared chicken with balsamic reduction

Pan seared chicken with balsamic reduction.

Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pan seared chicken with balsamic reduction. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pan seared chicken with balsamic reduction is one of the most favored of current trending foods in the world. It's simple, it's quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Pan seared chicken with balsamic reduction is something which I've loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have pan seared chicken with balsamic reduction using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Pan seared chicken with balsamic reduction:

1. {Make ready of For chicken.
2. {Make ready 5 of chicken breast boneless and skinless.
3. {Get 1 of I used rosemary sage garlic Cajun seasoning salt pepper and paprika you can season your chicken to your taste.
4. {Get 4 tbsp of extra virgin olive oil.
5. {Take of balsamic reduction.
6. {Get 1 1/2 cup of balsamic vinegar.
7. {Get 1 tsp of toasted sesame seed oil (optional).
8. {Prepare 1 tbsp of finely chopped ginger..I ran out so I used crystalized ginger and i liked it better(optional).
9. {Take 3 clove of garlic chopped I added a dash of garlic powder too because my family loves garlic(optional).
10. {Take 1 of salt pepper and cayenne to taste(optional).
11. {Take 1 of If you like yours a tad sweeter you could add a touch of corn syrup to it a friend of mine used sugar but hers is is a bit gritty and you can use brown sugar if u you're going for a glaze I'll put a recipe up for a glaze soon.

Instructions to make Pan seared chicken with balsamic reduction:

1. heat large pan with evoo on medium heat.
2. season your chicken as desired and cook chicken until it is no longer pink inside and your chicken is browned while your balsamic is reducing.
3. For balsamic reduction I sauté my garlic with ginger in the toasted sesame seed oil then poured in my balsamic vinegar and seasoned it I swirled it all together and let it boil on medium heat until it reduced by half or more..After it did that I removed it from the heat and it thickened as it cooled.

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