Tuesday, March 20, 2012

Chicken with Balsamic Vinegar and Shallots

We were trying to go somewhat healthy tonight so I tried this new recipe and it ended up being rather tasty. Try it for yourself and see!

Chicken with Balsamic Vinegar and Shallots
3 tbsp of flour
3/4 tsp table salt divided
1/2 tsp black pepper
1 lb of boneless chicken breast
2 tsp olive oil
1 shallot thinly sliced
1 cup chicken both (reduced sodium)
2 Tbsp balsamic vinegar
1 Tbsp Thyme
2 tsp butter

Dredge chicken in flour, 1/ 2 tsp salt and pepper mixture, Shake off any excess flour and place in heated pan. Cook through and and remove to serving plate, keep warm. Add onion to skillet w/ a little olive oil and cook until lightly browned. Add broth, vinegar and thyme and remaining salt and pepper. Bring to boil, cook until onions are tender. Remove skillet from heat and stir in butter until melted. Spoon sauce over chicken.

4 Russet potatoes cut 1/4 strips
1 Tbsp Olive Oil
Salt and Pepper

Spread cut potatoes on pan, drizzle olive oil, salt and pepper and paprika...mix together. Put in oven at 425 and bake at 25 minutes flipping once.
*I read to soak potatoes in cold water for 30 minutes before making to make them super crisp.

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