I was asked today what was for dinner and all I really knew was that I had thawed some chicken breasts.
I then made things up as I went along using ingredients that I had on hand.
Dinner was wonderful. Full of flavour with a great aroma and visually very appetizing.
This was dinner for 2 but could easily be increased for more.
Here we go:
- 2 boneless chicken breast halves
- 1 tablespoon each of butter and olive oil
- juice from half a lemon
- 1 tablespoon of tarragon
- 1/2 cup balsamic vinegar
- 1/4 cup feta cheese, crumbled
- salt and pepper
Heat butter and olive oil in a heavy pan and brown on both sides until golden in colour.
Lower heat, squeeze in juice from half a lemon and cover pan. Let chicken cook through. Remove lid.
Sprinkle with tarragon and add balsamic vinegar.
Keep a close eye on the pan now and increase heat slightly to get pan bubbling. Spoon the sauce over the chicken repeatedly until the balsamic vinegar has reduced down to a thick syrup.
Don’t take it too far or you will burn it. You can always add more vinegar stirring up the mixture to mix it back in and then bubble it down again to the right consistency.
The chicken should have a wonderful, thick brown glaze on it. Remove to plates and pour any remaining sauce over the chicken. Sprinkle with feta cheese.
How do you cook? Do you follow the recipe to the letter or do you fly by the seat of your pants and hope for the best? I believe cooking should be more method and less recipe unless we are talking about baking.