Pan seared chicken with balsamic reduction

Name: Pan seared chicken with balsamic reduction
Total time: 2100 s
Yield: 5 servings
Cuisine: American
Ingredients: 5 chicken breast boneless and skinless; 1 I used rosemary sage garlic Cajun seasoning salt pepper and paprika you can season your chicken to your taste; 4 tbsp extra virgin olive oil; 1 1/2 cup balsamic vinegar; 1 tsp toasted sesame seed oil (optional); 1 tbsp finely chopped ginger..I ran out so I used crystalized ginger and i liked it better(optional); 3 clove garlic chopped I added a dash of garlic powder too because my family loves garlic(optional); 1 salt pepper and cayenne to taste(optional); 1 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

Kayla Zold @Sparklesoneverything

My family really loved this i put a bit of a twist on the balsamic reduction and gave it a bit of an asian food flavor it was very good

Kayla Zold @Sparklesoneverything

My family really loved this i put a bit of a twist on the balsamic reduction and gave it a bit of an asian food flavor it was very good

Saved

Ingredients

35 mins

5 servings

For chicken
5chicken breast boneless and skinless
1I used rosemary sage garlic Cajun seasoning salt pepper and paprika you can season your chicken to your taste
4 tbspextra virgin olive oil
balsamic reduction
1 1/2 cupbalsamic vinegar
1 tsptoasted sesame seed oil (optional)
1 tbspfinely chopped ginger..I ran out so I used crystalized ginger and i liked it better(optional)
3 clovegarlic chopped I added a dash of garlic powder too because my family loves garlic(optional)
1salt pepper and cayenne to taste(optional)
1If 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

Saved

Steps

35 mins

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