Simple and Very Delicious Chicken Sauté with Balsamic Vinegar Sauce

Name: Simple and Very Delicious Chicken Sauté with Balsamic Vinegar Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 2 fillets Chicken thighs; 1 dash Salt; 1 dash Pepper; 1/4 ★ Onion; 3 tbsp ★ Balsamic vinegar; 2 tbsp ★ Soy sauce; 1 and 1/2 tablespoon ★ Honey; 1 tbsp ★ White wine; 1 Vegetables for garnishes (optional)

cookpad.japan @cookpad_jp

For Christmas, I make chicken sauté with butter and soy sauce (Seeor with a balsamic vinegar sauce. It's tasty so I make it for regular occasions as well.

You can also use bone-in chicken with this recipe.
In Step 4, gently press down on the chicken with your spatula to brown sections of the meat not in direct contact with the pan. Recipe by Ri-karu

For Christmas, I make chicken sauté with butter and soy sauce (Seeor with a balsamic vinegar sauce. It's tasty so I make it for regular occasions as well.

You can also use bone-in chicken with this recipe.
In Step 4, gently press down on the chicken with your spatula to brown sections of the meat not in direct contact with the pan. Recipe by Ri-karu

cookpad.japan @cookpad_jp

For Christmas, I make chicken sauté with butter and soy sauce (Seeor with a balsamic vinegar sauce. It's tasty so I make it for regular occasions as well.

You can also use bone-in chicken with this recipe.
In Step 4, gently press down on the chicken with your spatula to brown sections of the meat not in direct contact with the pan. Recipe by Ri-karu

For Christmas, I make chicken sauté with butter and soy sauce (Seeor with a balsamic vinegar sauce. It's tasty so I make it for regular occasions as well.

You can also use bone-in chicken with this recipe.
In Step 4, gently press down on the chicken with your spatula to brown sections of the meat not in direct contact with the pan. Recipe by Ri-karu

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Ingredients

2 servings

2 filletsChicken thighs
1 dashSalt
1 dashPepper
1/4★ Onion
3 tbsp★ Balsamic vinegar
2 tbsp★ Soy sauce
1and 1/2 tablespoon ★ Honey
1 tbsp★ White wine
1Vegetables for garnishes (optional)

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Steps

1

Remove the excess fat from the thigh meat, then use a pair of kitchen scissors or a knife to cut into thick meat and butterfly it to make it easier to cook through.
2

Season the chicken from Step 1 with salt and pepper.
3

Grate the onion, then combine the ★ ingredients and mix evenly.
4

Heat oil in a frying pan, place the chicken thigh into the pan skin side down, cover with a lid, then fry until browned. From time to time, flip over and press down with the spatula.
5

When golden brown, turn over and wipe out excess oil with a paper towel. Cover, then slowly cook through.
6

When the chicken is cooked through, remove from the pan, and transfer to a plate with the skin side up.
7

In the same frying pan (lightly wiped to remove the fat), add the mixture from Step 3 and stir while simmering to evaporate the alcohol. Simmer for 1 minute.
8

Spoon the sauce over the chicken from Step 6, serve with vegetables (optional), then it's ready to eat. Be sure not to leave any sauce.