THE RELUCTANT GOURMET COOKING COMMUNITY

[kell]

I'm all about quick and easy. I drive 80 miles a day rt to work. This means I'm usually gone 11+ hrs. / day, sooooo quick and easy are essential during the week for us. I get more into time-consuming stuff on weekends, but it's always cool to get a new quickie. A recent one I tried is Balsamic Chicken. 8)

4 skinless, boneless broiler-fryer chicken breasts
2 tsp lemon pepper
1 1/2 tsp olive oil, extra virgin
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 minced garlic cloves
4 tsp butter
parsley sprigs
cherry tomatoes

Pound chicken to 1/4" thickness. Press lemon-pepper evenly onto both sides of chichen. In large frypan, heat oil to med temp, add chicken, and cook, turning once, about 7 minutes or until fork can be easily inserted. Remove chicken and keep warm. Meanwhile, in bowl, mix broth, vinegar, and garlic and add to pan over med-high heat, scraping up brown bits. Cook about 2 minutes or until mixture is reduced and syrupy (deglazing). Add butter and stir to melt. Plate chicken and spoon sauce over. Garnish with parsley and cherry tomatoes.

[novice_cook]

This sounds like a great recipe. About the cherry tomatoes...any preparation required? I guess you would opt for a very small variety (I know some can be quite large...for a baby tomato).

Is this a recipe that was passed on by a friend or did you get it from a magazine? Just curious.

Sabine

[kell]

Sabine, to be honest with you, I had no parsley or tomatoes when I made this recipe for the first time on Tuesday evening. I would think just washing and halving or quartering if large would suffice for tomato prep? I served campenelle pasta with jarred Alfredo sauce, seasoned with Frank's Hot Sauce (you really need to try it,) as a side. It was all ready in just over a half hour.

The recipe itself I got from thedailyrecipe.com; I receive a recipe email daily from them. Hope you enjoy the chicken as much as we did (even my picky dh!!) :D

[novice_cook]

Will have to try this soon. I'll let you know how it goes!

Sabine

[kell]

[quote="kellI served campenelle pasta with jarred Alfredo sauce, seasoned with Frank's Hot Sauce (you really need to try it,) as a side.

Sabine, if you are temped to try this side, what I need to mention is that each person spikes their own serving of pasta Alfredo with Frank's, to taste, rather than the chef seasoning the entire pot. :D