160. Chicken Breast with Balsamic Vinegar


This was really good. It tasted like something I would order when  we are out to dinner. The kids liked it but would not touch the mushrooms. I know that has to come as a shock!

• *4 skinless, boneless chicken breasts
• *salt and pepper to taste
• *3/4 pound fresh mushrooms, sliced
• *2 tablespoons all-purpose flour
• *2 tablespoons olive oil
• *6 cloves garlic
• *1/4 cup balsamic vinegar
• *3/4 cup chicken broth
• *1 bay leaf
• *1/4 teaspoon dried thyme
• *1 tablespoon butte

1. Rinse the mushrooms and pat dry. 
2. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. 
3. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
4. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. 
5. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. 
6. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
7. Transfer the chicken to a warm serving platter and cover with foil.
8. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes.
9. Swirl in the butter or margarine and discard the bay leaf.
10.  Pour this mushroom sauce mixture over the chicken and serve.

161. Garl

ic broccoli

• *1 pound fresh broccoli, cut into spears
• *2 tablespoons olive or vegetable oil
• *1 tablespoon lemon juice
• *1 garlic clove, minced
• *1/4 teaspoon salt
• *1/8 teaspoon pepper

1. Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender. 
2. Meanwhile, combine remaining ingredients. 
3. Drain broccoli and place in a serving dish; add lemon mixture and toss to coat. 
4. Serve immediately.