Parmesan Chicken with Balsamic Butter Sauce.
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce.
We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time.
Parmesan cheese, olive oil, garlic, and oregano for the chicken's 'coating'; bake till done. Boil balsamic vinegar and broth (vegetable bouillon for us) till it reduces, add in butter and whisk till smooth.
My Veat, without the fats and juices of real chicken, actually turned out better than Matt's dinner, with a crunchier coating. And while the chicken was nice, the balsamic butter sauce was a scene-stealer. Almost sweet, smooth and flavorful. The left-over sauce will be making a lunch-time appearance, with roasted chicken, at Matt's office next week!
Tagged with: Food and Drink + Chicken + Cheese + Balsamic Vinegar + Baking + Dinner