Thursday, February 4, 2010

Balsamic Dijon Chicken

this is another recipe i ended up making for us after making it for a client and thinking "this is really good!"
i actually got this recipe from a special diet cookbook. i served it with quinoa and a spinach salad with red onion, celery, carrots, and a creamy vinaigrette. it all went very well together. it also came together very quickly. this is a perfect weeknight meal if you want to get something on the table quickly.
this would also go well with some brown rice or maybe mashed potatoes.  

Balsamic Dijon Chicken
(6 servings)

1 cup balsamic vinegar
1/2 cup dijon mustard
1/4 cup extra virgin olive oil
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
6 chicken breasts (i used chicken tenders cut into 2" pieces)

combine first 5 ingredients in medium sauce pan and stir well. bring to a boil over medium heat and let simmer until reduced by half and thickened.

meanwhile, brown chicken in skillet over medium heat in a little olive oil. remove from pan and cut into bite-sized pieces. add back into skillet and add thickened, reduced sauce to skillet. let simmer for 10 minutes until chicken is cooked through. serve over quinoa or rice.

as the rest of the mid-atlantic rushes out the the grocery store to get milk, toilet paper, and bread and braces themselves for what could be the storm of the new millennium, E and i are packing our bags. we're off for a long weekend. stay tuned . . .

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