Balsamic Chicken

It’s been a while since I’ve posted a  recipe – this recipe is so easy and quick.   I’m all about easy and quick!

Note: If desired, you can substitute approximately 12-16 chicken breast tenders (tenderloins) in lieu of the whole chicken breasts.

Ingredients

4 boneless chicken

2 teaspoons lemon-peper seasoning

1/2 teaspoon extra virgin olive oil

1/3 cup balsamic vinegar

1/4 cup chicken broth

2 garlic cloves, minced

4 teaspoons of butter

parsley sprig

cherry tomatoes

Directions

On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet — not one with ridges).

Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
In a large frying pan, pour oil and heat to medium temperature.  Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done.

Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.
Add butter; stir to melt.

Place chicken on serving dish and spoon sauce over chicken.
Garnish with parsley sprigs and cherry tomatoes.

My notes:  I added a bit of dijon mustard to the balsamic vinegar mix and cut up some fresh chives and oregano to add to the cherry tomatoes and parsley sprig mixture on top

Enjoy…

Gorgeous and Moroccan

I love the sound of Moroccan and love the food even more. A few dishes I made this past weekend and I think the recipes are worth sharing – just in time for grilling weather.

Grilled Moroccan Chicken

Servings: 4

Ingredients

1/2 cup extra virgin olive oil
1/4 cup chopped scallion (white part only)
1/4 cup chopped parsley
1/4 cup fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless chicken breasts

Directions

• Combine olive oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
• Process until smooth
• Rub the mixture on both sides of the chicken breast and let stand 30 minutes.
• Preheat the grill to medium hot and grill chicken breasts 5 – 7 minutes on each side, or until done.
• Recipe taken from food.com/moroccan chicken

Serve the chicken with:

Black Bean and Couscous Salad

Makes 10 Servings

Ingredients:

1 cup uncooked couscous

1 1/4 cups chicken broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels, thawed

2(15 ounce) cans black beans, drained

salt and pepper

Directions

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in couscous.
• Cover the pot and remove from the heat
• Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
• Add green onions, red pepper, cilantro, corn, beans and toss to coat
• Fluff the couscous well breaking up any chunks.
• Add to the bowl with the vegetables and mix well.
• Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Recipe from food.com/black bean couscous salad