Balsamic Glazed Chicken Breasts with Creamy Onion Gravy

 

    Once in a while I really crave some comfort food.  The other night I made chicken and gravy with some mashed potatoes, green beans and bacon. This marinade is versatile and it can also be used with pork as well.  This would be a great base for a sweet and tangy BBQ pork roast in the slow cooker.  Feel free to also use with boneless chicken thighs or tenders.  

    I didn't marinate the chicken for very long, just for about 20 minutes.  This could go for a little longer if you'd prefer, but I roasted the chicken breasts in the marinade to enhance the flavor.  Originally I was just going to make some "grilled" onions to have on top, but knowing we were having mashed potatoes with dinner, gravy just seemed that much better.  Gravys are very easy to make.  For a simple and quick gravy, add 2 tbsp butter to your skillet, once the butter is melted, add an equal amount of flour.  Whisk to combine.  Once the flour is incorporated to the butter, and it begins to form small bubbles, add either broth and/or milk.  Add about 1 c. at a time to determine the thickness of the gravy you like.  Whisk again until well combined.  Season your gravy and your gravy is ready to go!

Ingredients:

Glaze:

• 3 tbsp. balsamic vinegar
• 2 tbsp. honey
• 2 tsp. dried thyme
• 1/4 c. olive oil
• 1 clove garlic, grated
• salt and pepper

Combine the ingredients into a small bowl.  Whisk well to combine. Set aside.

Chicken:

• 2 lbs. chicken breasts, butterfly in half to make thinner pieces (click on the link for a quick tutorial)

Preheat oven to 400 degrees.  Place chicken pieces into a large baking dish.  Pour glaze over the chicken.  Set aside for 20 minutes while the oven is preheating.  Roast chicken for 35-40 minutes, or until chicken reaches an internal temperature of 165 degrees.  While the chicken is in the oven, prepare the onion gravy.

Creamy Onion Gravy:

• 2 tbsp butter
• 1 medium onion, halved and sliced into thin slices
• 2 tbsp flour
• 1 c. milk, more if needed
• 1 packet of onion soup mix
• salt and pepper

Add butter to a large skillet on medium high heat.  Once the butter has melted, add the onions.  Saute until translucent and they begin to brown.  Whisk in flour to the butter and onions.  Continue to whisk as the flour begins to bubble and brown.  Whisk in milk and stir to remove any lumps from the flour.  Continue to add more milk (1/4 c. at a time) as the consistency of the gravy thickens.  Once the mixture is well combined and slightly thick, add the onion soup mix, salt and pepper.  Stir until well combined.  Allow to thicken once again.  Stir.  If needed, add a little more milk.  Stir.  (If you want to keep this dairy free, use stock or broth or dairy free milk.  Water will work too, but not as flavorful.)  You will want the gravy to coat the back of a spoon.

Serve with mashed potatoes, baked or roasted potatoes, green beans (any veggie), rice, or pasta.  Enjoy!!

Balsamic Glazed Chicken and Pork Chops