CHICKEN STEAKS WITH GARLIC BALSAMIC DRIZZLE

The children go back to school this week. After thoroughly chilling out and enjoying the summer break, I have to snap back into the school time routine. 

Weeknight meals on school days tend to be rushed in our household. I bet it is in most. I have to quickly cook after the school run, serve the kids dinner (technically it's called "tea" because we eat very early), then they have to do their school work. 

The dinner has to be planned so that I know exactly what to do and can get on with things pretty quickly. When my children were very young, they had their fair share of frozen crumbed food. Thankfully, their tastes have now matured (a little) and prefer real home made crumbed food, if they were to have it. 

Today, I've decided to make chicken steaks.  I always have bread crumbs in the freezer made with the end slices of loaves (whizzed in the food processor and stored in a zip lock bag). Everything has to be  ready in a few minutes. A simple garlic balsamic drizzle serves as sauce. This really wakes up the taste of the chicken and is a welcome change from the red sauce that comes out of a squeeze bottle. I served it with boiled potatoes and a salad. 

Ingredients:

four chicken breasts
butter and olive oil for frying
flour
bread crumbs
2 eggs
1/4 c. milk


Marinade ingredients:

1/4 c. milk
1 tsp. celery salt
1 tsp.salt
1/4 tsp. black pepper
1 sprig of thyme, chopped or 1/4 tsp. dried thyme
1 tsp. lemon juice
1 tsp. sugar

Method:

Marinate the chicken pieces in a mixture of all the marinade ingredients. Dredge lightly in all purpose flour. Beat the eggs and milk together. Dip the floured chicken pieces in the egg mixture before coating with breadcrumbs. Shake off excess. Heat up a pan and add 1 tbsp. each of butter and olive oil. Panfry the chicken, one at a time until just light brown. Drizzle with the glaze.

For the garlic balsamic glaze:

2 tbsps. butter
3 cloves garlic, minced
3 tbsps. brown sugar
2 tbsps. balsamic vinegar


Heat up the butter in a sauce pan and add the garlic. Saute for 1 minute. Take out out most of the garlic but leave about a teaspoonful in the pan. Continue to cook until golden and crisp. Take out of the pan and set aside. Add the rest of the ingredients and simmer gently until syrupy. Drizzle on top of the chicken and sprinkle with the crispy garlic.

It is also nice on a crusty bread roll.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Chicken Ala Jao (Chicken Adobo in Liver Sauce)

Lime and Honey Glazed Chicken Thighs

Oriental Sticky Spicy Wings

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.