Ingredients
1 Pack of Sliced Chicken Breast
Balsamic Vinegar
Organic Vermont Maple Syrup (Or Agave Syrup)
Rosemary
Black Oil Cured Olives
S&P
Steps
1. Pour a shallow puddle of balsamic into a frying pan (large enough to lay your slices of chicken flat)
2. Lay the chicken in the balsamic vinegar
3. Add Olives
4. Sprinkle with rosemary and S&P
5. Finish with about 1 ½ tablespoons of maple syrup (more if you want it a little sweeter)
6. Cook on the stove for about 2.5- 3 minutes per side on medium/high, make sure the chicken stays nice and tender, don’t overcook!
7. Enjoy with salad and a nice light white wine, my current favorite is Domaine Pelaquie Cote du Rhone .
Leftover Lunch!
For lunch, slice that chicken up some more, toast two slices of whole wheat bread in a toaster oven topped with a slice of Swiss cheese. Then add the slices of chicken and drizzle some more balsamic on top. Close sandwich, slice on the diag, demolish with some apple juice. Leftover olives make a great garnish and nice salty snack alternative to chips!
Who knew cooking for one could be so much fun?
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