Chicken in balsamic caramel
2 servings
20 minutes
Chicken in balsamic caramel is a tender and aromatic dish from Italian cuisine, where juicy chicken breast fillet is combined with rich sweet-and-sour caramel based on balsamic vinegar. Thanks to the marinade with lemon juice, the meat becomes soft and infused with a pleasant tanginess, while caramelization creates an appetizing crust that highlights the depth of flavor. The balance of sweetness and light acidity makes this dish an ideal complement to vegetable side dishes or fresh bread. It is well-suited for festive dinners or cozy family evenings, adding a touch of sophistication to the usual menu.
1
Rinse the fillet. Be sure to dry it well.
2
Cut the fillet into small cubes (1cm x 1cm) or sticks (2cm x 1cm).
3
Marinate to taste, but (!) be sure to sprinkle with a little lemon juice and place in the refrigerator. The acidic environment and cold promote protein denaturation - the meat will be tender and juicy. The longer it marinates, the better. You can even leave it overnight. You can add your favorite spices. Do not salt at all, otherwise the meat will be dry. Salt should be added just before cooking.
- Lemon juice: to taste
- Spices: to taste
4
Take out the meat. Lightly salt and pepper it.
- Spices: to taste
- Chicken breast fillet: 400 g
5
Heat the pan on high heat and melt the butter. Fry each piece on both sides until golden brown. There's no need to cook through — the chicken will finish cooking during caramelization.
- Butter: 50 g
6
Dry the pieces with a towel - excess fat will prevent the caramel from setting.
7
Heat a dry skillet over medium heat. Pour in balsamic vinegar and sprinkle sugar. It's best to do this in a small container. The sugar should cover about half of the skillet - not too much. The vinegar should just cover it.
- Balsamic vinegar: 100 ml
- Sugar: 100 g
8
Wait until the sugar starts to bubble. Fry the pieces for about two minutes on each side, carefully flipping them.
9
Place on plates. Decorate with caramel.