Friday, August 28, 2009
Comfort Food:Balsamic Chicken and Mashed Potatoes
The days of summer are dwindling down and the rain has taken up residence here in NJ. What better time than now for some comfort food? Here is another favorite recipe from my online nesting group, provided to us by Colleen L., adapted from Cooking Light.
1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon vegetable oil
4 (5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper1/4 cup all-purpose flour
2 tablespoons finely chopped shallots (Can sub garlic here)
Chopped parsley (optional)
Combine broth, vinegar, and honey.
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.
Mashed Potatoes (Serves 5-6)
4 Russet Potatoes, peeled and cubed
1/4 to 1/2 cup of whole milk
2 TBSP butter
Salt and pepper to taste
Boil cubed potatoes until soft. Add potatoes to mixing bowl and add butter(you can add more than listed if you like them more buttery). Mash/electric mix until combined. Add a portion of the milk, stir batter again and keep adding milk until you reach the consistency you like. Add salt and pepper to taste.