Balsamic Glazed Chicken. A Fuller Favorite

In our house we LOVE balsamic vinegar. We probably go through more bottles in one season than some people will use in a lifetime. We love it in dressings, marinades, glazes, even desserts. Right now the "balsamic glazed chicken" makes an appearance at least once a week. This is a recipe I have adapted from Jessica Seinfeild's Double Delicious. You can really add whatever sides you want to this tasty skillet chicken. We usually do some sort of potato (baked, potato pancakes), pasta, or salad. You can even put it on top of a salad with a nice vinaigrette or on a sandwich, as Jessica's recipe calls for. 

This is one of those recipes that truly is simple and you can make with very few ingredients you can have on hand in the pantry. The sweet and tangy flavor of the chicken is also very kid friendly.

Balsamic Glazed Chicken

Recipe adapted from Jessica Seinfield's "Balsamic Chicken Sandwich" in her cookbook, Double Delicious

Ingredients:

1-2 lbs boneless skinless chicken. Cut into pieces. I usually do about 3 pieces

1/4 to 1/2 tsp pepper

1/4 to 1/2 tsp salt

1/4 to 1/2 tsp garlic powder and onion powder (optional)

A few tablespoons butter or olive oil to saute the chicken in, in the skillet

5 tablespoons brown sugar

1 cup chicken stock/broth

1/2 cup balsamic vinegar

Directions:

1. Put oil or butter in a warm skillet, heat at medium heat for 2 mins then add chicken. Add salt, pepper, and optional garlic and onion powder. Cook chicken on medium heat until cooked through and not pink inside (about 8-10 mins).

2. Add to the skillet the chicken broth, brown sugar, and balsamic vinegar and stir. Bring to a boil, then reduce heat to low/simmering temp. It will appear very liquidy at first. Let cook in the skillet stirring on occasion until the liquid mixture has reduced  down to a syrupy liquid (about 15-20 mins). Turn off heat and let cool slightly and serve with a side or even on top of rice or a salad. Eat any leftovers the next day on a sandwich. 

The X-Waitress Chicken tortilla soup

Don't get too excited, but I am sharing an original recipe. I have had a number of people ask me for the recipe for this soup and I have never actually shared it (they probably think I'm holding out), because I never had it written down, and never made it the same way twice! But the last time I made it, I paid attention and here you have it.

The X-Waitress Chicken tortilla soup
(makes about 8 servings-excellent leftovers!)

(So a little clarification. I was a waitress, I'm sorry, "server," at Chilis for almost 7 years in high school and college. My favorite soup was the chicken enchilada soup and so here is my tribute to that soup!)

You Need:

• 3 chicken breasts cooked and cut into pieces (you can do the chicken in the skillet or the grill, seasoning it lightly with some of the seasonings you will use in the soup. You can even do the chicken the day before, or make extra chicken when you are doing another meal and cut it up for this soup and set it aside).
• 2 small onions
• 2 3/4 c tomato puree (canned) You can buy one large can and use about 2/3 of it.
• 1/4 c vegetable oil
• 3 c chicken broth (or 3 c water with 3 chicken bullion cubes)
• 12 oz velveta cheese (I get the big block)-You can substitute some other cheese if velveta offends you. This is the only recipe I use it in. Another cheese would just change the consistency. 
• 1 cup of corn (frozen, canned, or 1 to 2 ears of fresh corn)
• 1 Tbsp chili powder
• 2 Tbsp cumin
• 2 tsp garlic powder
• 1 tsp salt
• 3/4 c mixed cheese shredded (I get a mexican blend)
• 6 white corn tortilla shells and a few Tbsp of vegetable oil (or use tortilla chips)
• Sour cream (optional for topping)

Put that apron on, here we go!

1. Dice onions (I usually do mine in the food processor because I don't like chunks).
2. In a large pot, heat oil and saute onions. Add chili powder, garlic, salt and 1 Tbsp cumin.
3. After a few mins add in the tomato puree. If you want a heavier tomato taste, you can add more. Stir and let simmer a couple mins.
4. Add the chicken broth. Let simmer a couple mins.
5. Cut the Velveeta cheese Whisk in the Velveeta cheese. Until it is melted completely. Now whisk in the shredded cheese. Add the rest of the cumin.
6. Add in the corn and chicken and stir.
7. Taste it! If you want a thicker soup, add some more cheese. If you want a spicier soup, add a dash of hot sauce or some cayenne powder. If you want a smokier taste, add some more cumin. You are the boss!
8. For tortilla strips: Fill about a 1/4-1/2 in of oil in a sauce pan. Heat the oil. Cut the tortillas into strips and place in hot oil until hard or slightly browned. Remove to some paper towel. Sprinkle with salt.
9. I like to put a dab of sour cream on top of the soup and sprinkle the tortilla strips on top. If you really want to get fancy, put some sour cream in a ziplock bag. Snip the tip of one of the corners, and drizzle the sour cream onto the soup (the the domestic entertainer mama).
10. Pair it will some yummy corn bread or french bread for added comfort.

*Optional: You could add in some black beans in place of chicken for those vegetarians or add some chopped tomatoes, peppers, and chiles. I am just not into chunks and like the cheesiness of the soup which is why I make it the way I do!

Here's how I store my extra "tort strips" as we called them in the Chilis days. In a plastic bag with some paper towel.









(I previously posted this recipe on my mostly abandoned other blog "Modern Domestic Mama."