Chicken in balsamic caramel

Chicken in balsamic caramel.

кур в бальзам карамели

400g chicken breast fillets
Balsamic vinegar 100ml
Sugar 100 g
Butter 50 g
Lemon juice to taste
Spices to taste

1. Wash the fillets. Be sure to dry well.
2. to cut fillets into small cubes (1cm x 1cm) or wedges (2cm x 1cm).
3. Marinate the taste, but (!) Is required to sprinkle a little lemon juice and refrigerate. The acidic environment and contribute to the cold denaturation of proteins – the meat is tender and juicy. The longer it is to marinate, the better. You can even leave for the night. You can add your favorite spices. In no case do not salt, otherwise the meat will be dry. Salting must be immediately prior to heat treatment.
4. Remove the meat. Lightly season with salt and pepper.
5. Good heat the pan over high heat. Melt the butter. Fry each slice on both sides until golden brown. No need to fry until cooked – chicken comes during caramelization.
6. Dry the pieces of a towel – excess fat will not let go of caramel.
7. Heat a dry skillet over medium heat. Pour the balsamic vinegar and sprinkle sugar. It is advisable to do it in a small bowl. Sugar should be about half the pan – not too much. Vinegar should only cover it.
8. Wait until the sugar begins to bubble. Fry the slices for about two minutes on each side, turning carefully.
9. Put on a plate. Garnish with caramel.

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