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Balsamic Chicken Breasts with Crispy Mint and Pine Nuts

A quick roast in a hot oven then into a delicious sweet-sour, Italian-styled sauce to finish cooking. This easy chicken dish is ideal for rush-hour entertaining.

Annabel Langbein Balsamic Chicken Breasts with Crispy Mint and Pine Nuts Recipe
Nick Tresidder
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Balsamic Chicken Breasts with Crispy Mint and Pine Nuts
6 single chicken breasts, skin on ¼ cup balsamic vinegar 3 tbsp brown sugar Sauce: 1 tbsp olive oil 2 cloves garlic, crushed 3 cups chicken stock 1 cup white wine 2 whole sprigs mint 1 tsp grated fresh ginger salt ½ cup whole mint leaves, fried for about 40 seconds in hot grapesed oil ½ cup pine nuts, toasted

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/balsamic-chicken-breasts-with-crispy-mint--pine-nuts/15/
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Prep time:
10 mins + marinating
Cook time:
25 mins
Serves:
6
  • 6 single chicken breasts, skin on
  • ¼ cup balsamic vinegar
  • 3 tbsp brown sugar

Sauce:

  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 3 cups chicken stock
  • 1 cup white wine
  • 2 whole sprigs mint
  • 1 tsp grated fresh ginger
  • salt
  • ½ cup whole mint leaves, fried for about 40 seconds in hot grapesed oil
  • ½ cup pine nuts, toasted

Mix chicken with balsamic vinegar and brown sugar. Leave to marinate in the fridge for at least ½ hour, or up to 12 hours.

To make sauce, heat oil in a large heavy fry-pan and gently cook garlic for a few seconds. Add stock, wine and whole mint sprigs. Simmer for 10 minutes, or until reduced to ⅓ of the volume. Add ginger. Remove from heat and discard mint. Sauce can be made well ahead of time and refrigerated.

To cook chicken, pre-heat oven to 220°C. Season marinated chicken with salt and place skin side up on a shallow baking tray and bake for 15 minutes until golden. At the end of cooking, brush any cooking juices over the skin to give it a great colour. Heat sauce and add marinade from the chicken. Remove chicken from oven, add to hot sauce, simmer very gently on lowest heat for 5-10 minutes. Place chicken on hot dinner plates, spoon over sauce and top with fried mint leaves and toasted pine nuts. Try serving the chicken with potatoes and steamed green beans.

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10 comments

Yum. Made this but had no fresh ginger so included some powdered ginger and added zest of a lime for some of the fresh zing.
sherpacat August 14, 2014
Hi Vventuroso - sounds like the oil was too hot. It should be hot, but not smoking. Happy cooking!
Annabel Langbein August 05, 2014
This is the best recipe ever. It is my most favourite recipe in the whole world!! I found with the mint leaves if I put too many in at once they brown so I do in small batches of 5ish
JulzTerrill July 15, 2014
Hi Annabel and crew Ok, i said I would post so here I am. Chicken was delicious and tender, and for us a new salt free version of sweet and sour sauce, so a success, albeit not quite the replica as in the recipe, but a winner all the same. Served with broccolini and some corn from the vege garden. I think for us on the low sodium diet this would be great served on rice with some asian greens as a side. Thanks for the recipe, as it has given us more salt free options which actually have flavour. Lemon and herb fritters next, yum!
Vventuroso October 17, 2013
ok, trying this tonight but my hot oil has "browned" my mint leaves after 15 seconds???? how hot should the oil be? I cannot crisp the skin either, as we use skinless chicken. We are also on a low sodium diet, so probably better off. I hope it does not diminish the end result at all. Will post tomorrow and let you all know..........
Vventuroso October 16, 2013
delicious
nataly March 21, 2012
Annabel I love the way you cook. I have been an organic cook and natural food cooking teacher for over 40 years and you have some of the most delightful recipes I have found from all over the world. Cheers and thanks and thanks from the earth
loris February 08, 2012
Hi Elaine, Yes, fry the mint leaves in a little oil for about 30 seconds – you want them to be just crispy. Enjoy the recipe!
Annabel Langbein January 24, 2012
Do you fry mint leaves in a little oil & for how long? Sounds delicious
Elaine January 24, 2012
Real quick & easy with great flavour
Alan B March 27, 2011
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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