Several years ago I received a copy of the Canyon Ranch Nourish cookbook from a friend as a gift.
It has become one of my favorite cookbooks and I have made more recipes from it that any other cookbook on my bookshelf (with the exception of The Gourmet Cookbook…we spent a lot of time together several years ago when I did a project where I cooked 68 recipes from the magazine to celebrate its 68 years of publication…but that’s another story…).
Back to Nourish…I love this cookbook because the recipes are simple but extremely fresh and flavorful. Most of the recipes feature a fairly short ingredients list that delivers big on taste. It truly is indulgently healthy cuisine as stated on the cover. If you’re like me, you do most of your recipe research and organization online these days but I highly recommend buying this cookbook. The photography and layout is beautiful and the recipes are easy to follow.
One recipe that I’ve been making over and over again recently for myself and my private chef client is the Honey Balsamic-Glazed Chicken. It’s a perfect weeknight dish that can be ready in 15-20 minutes. It’s tangy, sweet and very tender. I have always been a fan of pounding out chicken breasts to help with even cooking and texture.
I served this dish alongside steamed broccoli with pecans, dried cranberries, lemon juice and parmesan for my private chef client.
And I recently served it over a balsamic glazed portobello mushroom with roasted asparagus for myself. The recipe calls for white balsamic vinegar but I’ve used both white and traditional and both are delicious. This Honey Balsamic Glazed Chicken is a quick and delicious weeknight dinner. It would also be a great dish to serve for company or to take to a friend for dinner delivery.
Honey Balsamic Glazed Chicken
(Recipe adapted from Canyon Ranch Nourish)
- 3 tablespoons white (or red) balsamic vinegar
- 2 tablespoons honey
- 1/4 cup chicken stock
- Four 4-ounce boneless, skinless chicken breasts (note the 4 ounce serving size here, this is more like two
- normal size chicken breasts cut in half)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 1 tablespoon of olive oil
- Whisk together the vinegar, honey and chicken stock for the glaze and set aside.
- Pound the chicken breasts out to 1/4 inch thickness. You can use a meat mallet, a rolling pin, the bottom of a heavy saucepan…whatever you have to work with. Season chicken with salt and pepper and then dredge in flour. Shake off excess.
- Heat a large nonstick skillet over medium high heat. Add the olive oil and then the chicken breasts. Sear on both sides until lightly browned but not all the way cooked through, about 2 minutes per side.
- Deglaze the pan with the glaze and reduce and reduce the heat to medium low. Continue to cook the chicken until the internal temperature reaches 160 degrees. This should take about 3-5 more minutes.