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Orange Balsamic Chicken Tenders

October 27, 2014 By Tekesha 11 Comments

Orange Balsamic Chicken Tenders

My college friend Cheryl posted something the other day on Facebook about a snack of cucumbers in orange-balsamic vinegar. You can buy it online, but I didn’t want to wait for shipping, so I started coming up with ways I could incorporate those flavors into a quick, light dinner or appetizer. The sauce is an adaptation from Martha Holmberg’s Modern Sauces. Using chicken tenderloins means the dish cooks in record time – just a quick boil to reduce the balsamic vinegar mix and cook the chicken and then a quick swirl of butter to complete the sauce. I made this at the end of a 10-hour workday and evening gym session and it came together so quickly, there wasn’t even a moment to change out of my workout clothes. At the same time, the flavors are nothing short of sophisticated. No honey, no sugar, just the juice of an orange to balance the earthy vinegar and herbs.

You’ll need:

  • 4 tbsp butter
  • 1/3 cup balsamic vinegar
  • Juice from 1 orange
  • 1 shallot, minced
  • 1 tsp ground ginger
  • 1 tsp crushed rosemary
  • 1 lb chicken tenderloin strips
  • Salt and pepper

The butter needs to be super cold when you go to add it into the dish later, so I start by putting my butter in the freezer. It will be nice and chilled by the time we are ready for it.

Combine the balsamic vinegar, orange juice, shallot, ground ginger and rosemary.

Orange Balsamic Chicken Tenders

Pour the mixture over the chicken tenderloin strips in a nonstick skillet.

Orange Balsamic Chicken Tenders

Cook on high for approximately 8 minutes, until the chicken is just cooked through, flipping frequently.

Orange Balsamic Chicken Tenders

Remove the skillet from the heat. The balsamic mixture should have reduced considerably to about a tablespoon of liquid and the rest of your pan should have patches of thick balsamic syrup.

Get your butter out of the freezer and using a fork, swirl it throughout the pan, making sure to rub it across any areas where the balsamic mixture has turned into syrup.

Orange Balsamic Chicken Tenders

The cool butter and sticky syrup will combine to create a velvety sauce.

Plate your chicken, which is now perfectly cooked and juicy from the residual heat, and pour the rich sauce over the top.

Orange Balsamic Chicken Tenders

Season with salt and pepper to taste.

5.0 from 3 reviews
Orange Balsamic Chicken Tenders
 
Print
Prep time
2 mins
Cook time
10 mins
Total time
12 mins
 
Fast and easy, juicy chicken tenderloin strips in a rich orange-balsamic sauce spiced with ginger and rosemary. Perfect appetizer or light dinner.
Author: Tekesha @ EatMoreFoodProject
Serves: 2
Ingredients
  • 4 tbsp butter
  • ⅓ cup balsamic vinegar
  • Juice from 1 orange
  • 1 shallot, minced
  • 1 tsp ground ginger
  • 1 tsp crushed rosemary
  • 1 lb chicken tenderloin strips
  • Salt and pepper
Instructions
  1. The butter needs to be super cold when you go to add it into the dish later, so I start by putting my butter in the freezer. It will be nice and chilled by the time we are ready for it.
  2. Combine the balsamic vinegar, orange juice, shallot, ground ginger and rosemary.
  3. Pour the mixture over the chicken tenderloin strips in a nonstick skillet.
  4. Cook on high for approximately 8 minutes, until the chicken is just cooked through, flipping frequently.
  5. Remove the skillet from the heat. The balsamic mixture should have reduced considerably to about a tablespoon of liquid and the rest of your pan should have patches of thick balsamic syrup.
  6. Get your butter out of the freezer and using a fork, swirl it throughout the pan, making sure to rub it across any areas where the balsamic mixture has turned into syrup.
  7. Plate your chicken, which is now perfectly cooked and juicy from the residual heat, and pour the rich sauce over the top.
  8. Season with salt and pepper to taste.
Nutrition Information
Calories: 433 Fat: 24.5 Saturated fat: 14.7 Carbohydrates: 6.7 Sugar: 3.8 Protein: 46.6 Cholesterol: 158
3.2.2802

 

Filed Under: Appetizers & Snacks

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Comments

  1. dan says

    October 27, 2014 at 4:51 PM

    Boom nailed it. Wow. Sooooo making this right now.

    Reply
    • Tekesha says

      October 27, 2014 at 5:53 PM

      LOL!! You have the best comments! Thank you 🙂

      Reply
  2. Andrea @ Cooking with Mamma C says

    October 27, 2014 at 9:04 PM

    Tekesha, I love the way this sounds and can’t wait to make it! I have all of the sauce ingredients and just need to pick up some chicken on my next trip to the store. Thanks for such a great dinner idea.

    Reply
    • Tekesha says

      October 27, 2014 at 9:13 PM

      You’re welcome!! It’s hard to make a plate of dark brown chicken and dark brown sauce look appetizing, so I tried to be as descriptive as possible, ha ha ha 🙂

      Reply
  3. Rachel says

    October 29, 2014 at 7:18 AM

    I saw these on Instagram and immediately started drooling–I love love love anything with balsamic vinegar and citrusy flavors. Making this ASAP!

    Reply
    • Tekesha says

      October 29, 2014 at 7:25 AM

      Yay!! Thanks for the compliment, Rachel! I could live on a balsamic vinegar IV drip 🙂

      Reply
  4. Melissa says

    November 12, 2014 at 12:39 PM

    Wow, these look delicious! And easy to make. I am a shitty cook, and this looks simple enough for a dolt like me to make! I’m going to have to try this out this week. Thanks!

    Reply
    • Tekesha says

      November 12, 2014 at 12:43 PM

      Ha ha ha!!!! Thanks! Let me know how it turns out 😀

      Reply
  5. M says

    August 30, 2018 at 7:29 PM

    Made this tonight. Absofreakinglutely delicious. Chicken was tender and moist. Which rarely happens for me with tenders. Fast, easy and delicious.. recipe is a keeper. Thank you!!

    Reply
    • Tekesha says

      August 30, 2018 at 7:32 PM

      Woo hoo!! You’re welcome, M! So glad you enjoyed it! 🙂

      Reply

Trackbacks

  1. 50 Paleo 30 Minute Recipes - My Natural Family says:
    September 16, 2015 at 6:30 PM

    […] 21. Orange Balsamic Chicken Tenders Recipe […]

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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