April 24, 2019
Jumping off the ham bandwagon and moving on to chicken with a tasty recipe for BALSAMIC CHICKEN & BROCCOLI plus a little buzz on the balsamic stuff in today's Corner below too. BTW: This would be perfect to use for your new clever tongs too!
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BALSAMIC CHICKEN & BROCCOLI
1 tablespoon olive oil shopping list
2 cloves garlic minced
1/2 small white onion thinly sliced and cut into thirds
2 tablespoons shallots
1/4 cup white wine
2 chicken breasts cut into strips
3 tablespoons balsamic vinegar
2 cups broccoli spears
1 cup mushrooms sliced thick
1/3 cup chicken stock
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta or rice.
Category: Chicken, Main Dishes
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~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~
THE BUZZ ON BALSAMIC VINEGAR?
Balsamic vinegar has quite a history with its origins dating back to the 11th century. It is so named because of its supposed curative properties as an antiseptic, and a whiff of this liquid was enough to revive a fainted woman. The art of producing balsamic vinegar has remained unchanged for hundreds of years. It is made from the unfermented juice of fully ripened, white trebbiano grapes. The juice pressed from the grapes (called the musts) is boiled down for hours to achieve a heavy concentration.
This must is put into barrels which have previously been used in vinegar making, renewing a continuous cycle as it picks up the yeasts or "mother" vinegar. Barrels of different type woods are used and barrel size continues to decrease until the perfect blending and aging occurs. Once you have savored the complex, sweet yet tangy flavor of balsamic vinegar, you will never have a difficult time using anything but balsamic.
You can use this in salad dressings, sauces and roasts, or sprinkled on vegetables, or grilled meats and chicken. Add a few drops to fresh, clean strawberries, allow to sit for 15 minutes, toss with sugar and serve. Even add a few drops to your next Bloody Mary for a unique taste.