This tasty chicken is coated with flavorful spices, but isn’t spicy, like other blackened chicken recipes. Preparation is easy, but the chicken needs to marinate for several hours, so be sure to start this in advance.
Ingredients
3-4 boneless, skinless chicken breasts
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 cloves of garlic, minced
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper to taste
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1 tablespoon butter
Put the chicken in a large zip-top bag, push out most of the air, and seal the bag. Use the smooth side of a meat mallet to pound the chicken to a uniform thickness.
Open the bag and add the balsamic vinegar, 1 tablespoon olive oil, garlic, paprika, oregano, cumin, salt, and pepper. Close the bag again and smoosh the bag around to mix all of the ingredients together. Put the bag in the refrigerator and marinate at least 2 hours, preferably overnight.
Let the chicken sit at room temperature for about 30 minutes before you start cooking.
Add the 2 tablespoons olive oil and 1 tablespoon butter to a heavy skillet over medium heat. When the butter sizzles, add the chicken (discarding the marinade) and sauté, turning once, until the chicken is dark on both sides. Then cover the skillet and continue cooking for about 5 minutes, until the chicken is cooked through.
