I was asked today what was for dinner and all I really knew was that I had thawed some chicken breasts.
FOR A PRINTABLE RECIPE CLICK HEREI 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.
Serves 2
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.
Sounds like a very tasty dinner! I've been craving sprouts too:@)
ReplyDeleteOh, wait for me - I'll be right up. It only takes about 45 minutes from here (if the border crossing is clear) LOL I have quite a few dishes that I cook from memory - or habit - usually the same way and same ingredients - but then sometimes I do experiment - or have to substitute if I don't have everything handy. I think it is a good thing to be able to change things up if needed - and usually the dish is a good surprise - just don't put worchestershire sauce in gravy - ugh. Baking is more precise, as you say - though sometimes pies or crumbles can be an experiment in fun too, just have to be careful when baking cakes.
ReplyDeleteI am always looking for new ways to prepare chicken, and this sounds yummy, Lori. Thanks for the recipe!
ReplyDeleteI usually "follow the recipe" because when I do improvise, I usually fail. This looks good, Lori. I'll have to give it a try. I like the ingredients myslef but my husband will not be interested. Unfortunately, his tatstes seem to dominate my menu slections.
ReplyDeleteOh girl...I need to show up for dinner at your house one night. LOL...smells delish.
ReplyDeleteJen
This does sound (and look) yummy. And compared to what I make most nights, super easy and quick.
ReplyDeleteThanks for sharing it. My biggest concern for cooking it would be to not over cook the chicken whilst
waiting on the vinegar to thicken to a glaze.
I tend to try a lot of new recipes, usually following them closely the first time, then if I like it well enough
and make it again, I tend to experiment a bit. I always think that my impulses will be an improvement,
but the often are not. :o( Still, I keep trying because the creativity is a big part of cooking for me. Thanks!
You make a good point but the balsamic vinegar thickens very quickly. If you found it to be a problem you could just remove the chicken from the pan and tent it with some foil while you finished off the glaze. Just pour it over the chicken when done.
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