Crispy Chicken

I was in need for a quick and easy meal this week because Joseph was starving and I forgot to defrost the pork in time. So I grabbed some chicken breasts and flipped through my recipe idea book and found some recipes I cut out of a Good Housekeeping magazine a few months back. I've always wanted to try it with the pears and Roma beans but haven't had a chance.

This adaptation turned out wonderful. I think the sauce would even work well for pork. It thickened up nicely and the chicken stayed juicy. I will definitely be going to this recipe again.

Source: Adapted from Good Housekeeping February 2008



Balsamic Chicken

• 1 tablespoon olive oil
• 1 cup chicken broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons cornstarch
• 2-4 chicken breasts

In a skillet heat oil on medium until hot. Add chicken and cook until crispy on both sides. Remove from skillet.

In cup mix broth, vinegar and cornstarch together and add to skillet. Heat to boiling on medium high and than add chicken to pan. Coat both sides with sauce and reduce heat to medium/medium low. Cover chicken with lid and let steam/cook for about 15-20 minutes or until chicken is fully cooked.

Remove from pan, serve with some veggies and rice or couscous and enjoy!