we're back four weeks into 2017 with a menu high on protein and low of sugar (or so we tell ourselves).
O, how good it is for sisters to dwell together in harmony while sharing excellent food and precious life moments.
Here's to a new year of blessings!
Cocktail: Toby Toddy
Appetizer: Honey Garlic Shrimp Skillet
Salad: Shaved Cauliflower Salad
Entree: Balsamic Skillet Chicken
Side: Skillet Roasted Carrots
Recipes
Balsamic Skillet Chicken
8 pieces of boneless and skinless chicken breast
1 bulb of garlic, skinned and finely chopped
1 lb baby portobello mushroom
2 tbsp olive oil
1/3 cup balsamic vinegar
1 tbsp sherry cooking wine
3/4 cup chicken broth
1 tsp thyme
2 tbsp butter
1 tbsp tomato paste
1/4 cup grated parmesan cheese
salt & pepper
1. Season both sides of chicken with salt and pepper.
2. On a large skillet, heat oil to medium high and brown chicken on both sides.
3. Add balsamic vinegar, sherry cooking wine, thyme and chicken broth.
4. Lower heat, cover and cook another 10 minutes or until chicken is tenderly cooked.
5. Remove chicken from skillet.
6. Thicken mushroom sauce by adding butter, tomato paste and parmesan cheese, .Season with salt and pepper to taste.
7. Add chicken back on top of sauce before serving.
