Mad Butcher's Butcher Est. 1971

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Balsamic Chicken Breasts with Crispy Mint and Pine Nuts

INGREDIENTS

- 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 grape seed oil
- ½ cup pine nuts
- toasted
Serves : 6
Cooking time: 10 mins + marinating / 25 mins

METHOD

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.

Recipe from www.annabel-langbein.com

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