Oops. I haven’t blogged since Tuesday. I had such high hopes last weekend. I planned! I made a schedule!! I’ve even made some food that I could have blogged about!!! Oh well.
You haven’t forgotten about me, have you? Come back. Please.
I’ll make you dinner.
Savory Balsamic Chicken
Recipe from Lea & Perrins
6 chicken breasts (I prefer to use chicken tenders.)
1/3 cup flour
2 tbl butter, divided
1 tbl vegetable oil
1 1/2 cups chicken broth
1/2 cup Worcestershire sauce
1 1/2 tbl balsamic vinegar
Defrost your chicken. Pat chicken dry with paper towels to remove excess moisture. Season chicken with salt & pepper. Generously dread both sides of your chicken into flour.
Heat 1 tablespoon of your butter and your vegetable oil on medium to medium-high in a large skillet.
Cook your chicken 5-7 minutes on each side until golden brown and juices run clear. I always cut into my chicken a bit to ensure it’s cooked through.
Move chicken onto a dish.
(If you have picky eaters, you can just serve the chicken like this! Add a side of their favorite dipping sauce and kids or kids-at-heart are good to go.)
In the same skillet, add your remaining ingredients. Bring liquid to a boil and cook for 5 minutes.
Add your chicken to the skillet to heat it back up a bit. Stir in the remaining butter.
Serve with your favorite side dish.