HAPPY HOLIDAYS! A FREE DESERT AND SIDE ON US WITH ALL ORDERS $99+! IT'S A HOLIDAY MIRACLE!

Rosemary Balsamic Chicken

Rosemary Balsamic Chicken

An absolute crowd favorite, this dish is sure to impress anyone that tries it! And what’s even better? How easy and quick it is to make! The tart, delicious taste of balsamic vinegar is toned down with brown sugar and boiled to a sticky, sweet reduction. Add in fresh rosemary and a grainy mustard for good measure, and just let that chicken soak in the goodness!

Recipe Quick Facts

Prep
10
Minutes .
Cook
25
Minutes .
Makes
4
Servings .
The link to Rosemary Balsamic Chicken has been copied

Ingredients

Ingredients

  • 4 Perdue Boneless Skinless Chicken Breasts
  • 1 cup balsamic vinegar
  • 1/2 cup brown sugar
  • 1/2 cup yellow onions, thinly sliced
  • 1/2 cup red onions, thinly sliced
  • 3 tablespoons grainy yellow mustard
  • 3 tablespoons fresh rosemary, finely chopped
  • Salt and pepper, to taste
  • Fresh rosemary sprigs, to garnish

Made with Our

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99 Each
avg/ea

Step 1

Step 1

Coat cast iron pan with cooking spray and heat on medium high. Add chicken breasts and cook for 15 minutes or until they are brown on both sides and about 80% cooked through.

Step 2

Step 2

Add all other ingredients to pan; simmer on medium-high heat until the sauce begins to thicken.

Step 3

Step 3

Remove chicken; continue boiling sauce until reduced in half and thickened. Serve over the chicken.