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Bring on the balsamic | |
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*** A WORD FROM THE KITCHEN ***
As if I could ever get enough of chicken recipes today
we have another delicious chicken recipe of BALSAMIC
CHICKEN & BROCCOLI plus a little buzz on the balsamic
stuff in today's corner below too. If you haven't enjoyed
the flavor of balsamic vinegar yet you may never go back
to the regular stuff once you try it.
Enjoy!
Marzee
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RECIPE: BALSAMIC CHICKEN & BROCCOLI
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INGREDIENTS:
1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper
DIRECTIONS:
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 and dust
with pepper.
Category: Chicken, Main Dishes
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MARZEE'S CORNER
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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.
---
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END OF THE DAILY RECIPE "Until we eat again!"
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