It was almost Bar B Q weather this weekend, but not quite. After working in the garden for two days, we felt like something warm and hardy and these two recipes fit the bill. The following recipe is from Cooking Light, Jan 2005. I'm glad I saved it because its delicious. Bruce said he felt like he was eating "gorment at a fancy restaurant". It is very tasty, I admit.
4 servings
4 skinless, boneless chicken breast halves
1/4 tsp salt
1 Tbsp canola oil
1 cup chicken broth
3 Tbsp chili sauce
2 tsp fish sauce
1/4 cup fresh lime juice
1 tsp creamy peanut butter
2 Tbsp chopped roasted peanuts
lime wedges (optional)
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 tsp salt.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan, keep warm.
3. Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduce to 2/3 cup (about 4 minutes). Remove from heat, add lime juice and peanut butter, stirring until smooth.
4. Serve sauce over chicken, sprinkle with peanuts. Garnish with lime wedges, if desired.
This next recipe is very easy and quick to prepare, a recipe from Weight Watchers. They actually have really good recipes. Their Tortilla Soup is still one of my favorites. (I ought to post that one some time...)
4 servings
3 Tbsp flour
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 lb boneless, skinless chicken breast (four 4-oz pieces)
2 tsp olive oil
1 small Vidalia onion or other sweet onion, cut in half lengthwise, thinly sliced (about 2 cups)
1 cup chicken broth
2 Tbsp balsamic vinegar
1 Tbsp fresh, chopped thyme or 1/2 tsp dried thyme
2 tsp butter
1. On a plate, combine flour, 1/2 tsp. salt, 1/2 tsp pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.
3. Add onion to skillet; saute over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.
4. Remove skillet from heat and stir in butter until melted, spoon sauce over chicken.
Serve with white rice.
This next recipe is very easy and quick to prepare, a recipe from Weight Watchers. They actually have really good recipes. Their Tortilla Soup is still one of my favorites. (I ought to post that one some time...)
Chicken with Balsamic Vinegar, Sweet Onions, and Thyme
4 servings
3 Tbsp flour
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 lb boneless, skinless chicken breast (four 4-oz pieces)
2 tsp olive oil
1 small Vidalia onion or other sweet onion, cut in half lengthwise, thinly sliced (about 2 cups)
1 cup chicken broth
2 Tbsp balsamic vinegar
1 Tbsp fresh, chopped thyme or 1/2 tsp dried thyme
2 tsp butter
1. On a plate, combine flour, 1/2 tsp. salt, 1/2 tsp pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.
3. Add onion to skillet; saute over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.
4. Remove skillet from heat and stir in butter until melted, spoon sauce over chicken.
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