treeskin

Parmesan Chicken with Balsamic Butter Sauce
4 Servings


1 3 lb chicken cut into eight pieces (we just used 2 large breasts)
¼ cup extra virgin olive oil
¼ cut freshly grated Parmesan cheese (we used asiago)
2 tbsp minced oregano
2 garlic cloves, minced
Salt and pepper
1 cup chicken stock
½ cup balsamic vinegar
2 tbsp cold unsalted butter


1. Preheat oven to 400 degrees. In a large bowl, toss the chicken with the olive oil, cheese, oregano and garlic. Arrange chicken skin side up on a large rimmed baking sheet, and season with salt and pepper. Bake chicken until they are lightly browned and just cooked through—45 minutes for bone-in chicken, less for breasts (more like 40?)

2. Meanwhile, in a small saucepan, combine the chicken stock and balsamic vinegar and boil over high heat until reduced to 1/3 cup, about 10 minutes. Remove from heat. Whisk in the butter 1 tbsp at a time until smooth. Season with salt and pepper. Transfer chicken to plates, and spoon the sauce on top. Serve.


(God only knows where I found this originally. I posted it to my lj back in Oct 2005.)