Probably my favorite Valentine's Day so far.
Super low key, good food (a new recipe!) and my favorite bachelor (bob-o). It was a great night.
New recipe:
Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce
Cooking Light, March 2004
Cooking Light, March 2004
*I doubled it*
1/2 cup fat-free chicken broth, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon vegetable oil
4 skinless (5-ounce) boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots
Chopped parsley (optional)
Combine broth, vinegar, and honey, set aside. Melt butter and oil in a large nonstick skillet over low heat. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired. 4 servings
365 calories/serving
23% of calories from fat
13% of calories from carbs
63% of calories from protein
1/2 cup fat-free chicken broth, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon vegetable oil
4 skinless (5-ounce) boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots
Chopped parsley (optional)
Combine broth, vinegar, and honey, set aside. Melt butter and oil in a large nonstick skillet over low heat. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired. 4 servings
365 calories/serving
23% of calories from fat
13% of calories from carbs
63% of calories from protein
We followed up the meal with some chocolate turnovers (topped with powdered sugar - YUM) on a bed of strawberries.
Fast. Simple. Delish.
A very fabulous Valentine's Day.
2 comments:
Remember when I woke up early and hung hearts from our ceiling as a surprise for valentine's day? I love our current lives, but sometimes I wish I could timewarp back to those days, too.
How could I forget?? Good times, good times.
We should have never moved out, period.
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