Feed Your Family For £20...In A Hurry! The Cookbook

Creamy Balsamic Glazed Chicken

Chicken breast fillets are so quick and easy to cook with. They come ready sliced so your just taking them out of the container, seasoning and adding straight into the pan.. They cook in no time so by adding a few ingredients you have a speedy dinner in 20-30mns appr. How good is that?
The sauce is the star of the show here and so delicious I actually wanted to lick my plate lol.
This serves 2 and would be a great date night meal, but you can easily increase the quantities to serve 4 to enjoy with the family.
Im sure this delicious dinner will become a family favourite in no time.
It's also so easy to adapt to you and your families tastes. You can use Chicken breasts or thighs, swap the cream cheese for cream for a touch of richness and add more vegetables if you prefer. .
Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 500 g Chicken Breast fillets
 2 Spring onions
 1 handful of mixed peppers
 300 ml Chicken stock
 2 tbsp Balsamic vinegar
 2 tsp Brown sugar
 2 tbsp Cream cheese -(75g)
 1 Handful of Spinach
 2 pinches Garlic powder
 1 pinch Chilli flakes
 1 pinch S&P
 1 tbsp Oil

1

Prep :-
Slice the onion and pepper
Chop the Spinach

2

Season both sides of the Chicken with S&P and the garlic powder

3

Heat the oil in a pan on a medium heat and add the chicken pieces

4

Fry for 5-6mns, turning over occasionally to give an even colour. Once cooked-(insert a skewer into the middle and if the juices run clear and not pink they are cooked.) remove from the pan,cover with foil and set aside till later.

5

In the same pan add the peppers and fry gently till soft 2-3mns then add the balsamic vinegar,chilli flakes, 1/2 the spring onion and brown sugar. Stir through to deglaze the pan then add the stock.

6

Increase the heat to a rolling boil to reduce the stock. Once reduced lower the heat and add the cream cheese

7

Stir through

8

Add the Spinach and stir through

9

Add the chicken back into the pan

10

Simmer gently for 5 mns then add the rest of the spring onions

11

Stir and taste the sauce. Season if needed. If you want a little more sauce add some more stock or water

12

Serve warm with fried rice and a garnish of parsley

13

Or Wholegrain rice and a side of Spinach and peppers.

14

Easy swaps:-
Chicken Fillets for whole breasts
Peppers for onion
Balsamic for Soy sauce
Brown sugar for white
Chicken stock for Veg.
Cream cheese for Cream.

15

This serves 2 but you can easily increase the quantities to serve 4

Category

Ingredients

 500 g Chicken Breast fillets
 2 Spring onions
 1 handful of mixed peppers
 300 ml Chicken stock
 2 tbsp Balsamic vinegar
 2 tsp Brown sugar
 2 tbsp Cream cheese -(75g)
 1 Handful of Spinach
 2 pinches Garlic powder
 1 pinch Chilli flakes
 1 pinch S&P
 1 tbsp Oil

Directions

1

Prep :-
Slice the onion and pepper
Chop the Spinach

2

Season both sides of the Chicken with S&P and the garlic powder

3

Heat the oil in a pan on a medium heat and add the chicken pieces

4

Fry for 5-6mns, turning over occasionally to give an even colour. Once cooked-(insert a skewer into the middle and if the juices run clear and not pink they are cooked.) remove from the pan,cover with foil and set aside till later.

5

In the same pan add the peppers and fry gently till soft 2-3mns then add the balsamic vinegar,chilli flakes, 1/2 the spring onion and brown sugar. Stir through to deglaze the pan then add the stock.

6

Increase the heat to a rolling boil to reduce the stock. Once reduced lower the heat and add the cream cheese

7

Stir through

8

Add the Spinach and stir through

9

Add the chicken back into the pan

10

Simmer gently for 5 mns then add the rest of the spring onions

11

Stir and taste the sauce. Season if needed. If you want a little more sauce add some more stock or water

12

Serve warm with fried rice and a garnish of parsley

13

Or Wholegrain rice and a side of Spinach and peppers.

14

Easy swaps:-
Chicken Fillets for whole breasts
Peppers for onion
Balsamic for Soy sauce
Brown sugar for white
Chicken stock for Veg.
Cream cheese for Cream.

15

This serves 2 but you can easily increase the quantities to serve 4

Creamy Balsamic Glazed Chicken

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