I specifically decided to call this recipe AIR-CHILLED chicken breast with Balsamic Vinegar of Modena and juniper berries ’cause the air-chilling process is the reason why this dish is so tasty and healthy. The air-chill method, which has been used in Europe for more than 40 years, keeps the meat juicy and tender, and it keeps the natural flavor of the bird locked inside.
I added to the chicken a glaze made of Balsamic Vinegar of Modena IGP, juniper berries and a hint of honey, to give this dish a sweet and sour touch.
Pair this delicious second course with Golfo del Tigullio Ciliegiolo DOC red wine.
Serves : 4
Difficulty : easy
Prep Time : 15 min
Cook Time : 15 min.
2 air-chilled boneless chicken breasts
2 tbsp Extra Virgin Olive Oil
1tbsp unsalted butter
1/4 cup Balsamic Vinegar of Modena IGP
1 tsp honey
6 juniper berries
salt & pepper, to taste
chive, for garnish
Wash, pat dry and dice 4 chive stems and set aside.
With a sharp knife, split each chicken breast lengthwise. Wash, pat dry and pound each steaks.
In a large skillet, heat oil and butter then add the chicken breast steaks and season with salt and pepper. Saute’ 5 minutes each side until golden.
Remove the chicken steaks from the skillet and place them on a serving dish. Cover with aluminum foil to keep it warm.
Add to the chicken cooking sauce on the skillet 1/4 of cup of balsamic vinegar, 1 teaspoon of honey and 6 juniper berries. Cook at low heat until a glaze forms.
Place each steaks on serving platters, drizzle with Balsamic Vinegar glaze and sprinkle with chives.
Photo by Ale Gambini