Recipe by Lucky Noodles
"Fresh basil is essential to get that fresh burst of flavor with a hint of sweet and sour in this dish. The ingredients are all on hand when my herb garden is in season! Add a salad and a favorite vegetable for a quick weeknight meal."
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chicken tenderloin strips
freshly ground black pepper
chopped fresh basil
1 1/2 teaspoons
1 1/2 teaspoons
balsamic vinegar, or more to taste
There are quite a few recipes like this circulating the web but this one was less complicated, involving less steps. Man, was it good. I seasoned the chicken with some garlic salt as well as the salt and pepper and cooked it in a combination of olive oil and butter for a little extra flavor. One and a half teaspoons each of honey and balsamic vinegar seemed a little skimpy, so I increased that to one tablespoon each and it was just the right amount. I combined the two before I added it to the chicken and it blended in easily. I try to limit my carbs, so I served this with fresh green beans and sliced tomatoes but frankly, this would have been even better with some hot cooked rice.
I'm amazed that such a quick dish could be SO delicious! I couldn't stop eating this, and ended up stuffed! I do have to say that this recipe would make 2 very skimpy servings. (6 ounces of tenderloins as called for in the recipe ended up being 2 tenderloins which in my opinion is enough for one person, not two, so make more!) The package of chicken I bought was enough to triple this recipe so I made the whole package, and I'd say that made a good amount for 3 people. I will make this often! YUM!
It was delicious and easy to make. For a University student, this was affordable and much better than Kraft Dinner and frozen pizza.
This raises the bar on a simple to make chicken dinner. I followed the recipe exactly including fresh basil which was so terrific in this dish with the honey and balsamic. 5 Stars for a simple and flavourful dish you can whip up in no time. Thanks Lucky...I think even the Picky will love this Quickie Chickie...
The first time, I followed the recipe without any kind of alteration. Whereas we liked it OK, we felt there was room for improvement. First, there was not enough sauce to suit my husband. I started by sautéing a couple of cloves of finely minced garlic after cooking the chicken (removed chicken to a plate and kept warm while making the sauce.) I then reduced 1/4 cup dry white wine by half, and added 2 Tb of chicken stock, along with the doubled balsamic and honey. This rounded out the flavor perfectly to suit our palates. Simmered the sauce for a few minutes until it started to get a little syrupy. Added the chicken back in and folded it gently into the sauce for 2 minutes to rewarm the meat. Sprinkled liberally with a chiffonnade of fresh basil at the last minute. Served it over rice cooked in chicken stock and it was a fabulous summer dinner. Although those steps added to the prep time, it was still pretty quick to throw together. The flavor advancement made the few extra minutes seem like a good trade-off.
This has been a favorite for a long time partly because it is so quick to make and makes wonderful use of my herb garden basil. Use any cut you'd like, adjust the cooking time. You may want to double the sauce.
OMG this recipe is so good! I was hesitant to try it with such simple ingredients but boy was I suprised. The chicken looks and tastes like you have been marinating it all day. Quick cooking time ensures a juicy tender result. The pairing of balsalmic vinegar and honey is magic and the basil is the perfect touch. Thank you Lucky for a truly magnificent recipe. I also seared them in a combination of butter and extra virgin olive oil. I love the color browning in butter gives the chicken.
So good. And different. At my age of sixty and some, you start to appreciate different:) Thank you, Lucky Noodles, this will be added to our recipes for chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Lucky's Quickie Chickie
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 61
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