Wow. Who knew having two people working full time would cut into the opportunity to cook some new and fun things? Me. I did. I’m still trying to do some digging and find time for new recipes though. Hence today’s winner. Pan-Fried Balsamic Chicken!
I was making some roast potatoes and onion in the oven, and needed to find a way to make the protein (that I forgot to thaw before work). Pan fry it is! A little bit of quick digging and I discovered this recipe…
Guys. Straight up. This one is tasty, incredibly easy, and will make you look like a fancy white poofy hatted Chef. As you can see by clicking the recipe link above, you toss some garlic and onion powder (along with some salt and pepper) on a couple chicken breasts, put them in a hot oiled pan to fry, flip once, and fry the other side. Easy! A little bit of liquid goes in the pan, boil it then simmer it for a bit, and voila! This is a very rustic and hearty tasting way to eat chicken and it paired fantastic with the roast potatoes. A bit of gristle, a bit of char just makes the flavours pop that much more. A dish you can burn and make it seem like you meant to! This one will be going into the rotation. The only ‘not necessarily in your kitchen’ ingredients are some chicken broth (you can buy a can of Campbell’s or your ‘no-name’ equivalent) and some Balsamic Vinegar…which, after tasting this chicken, I will be sure to have in stock at all times.
Oh! As for the roast potatoes? Chop them up into little cubes, toss on a pan, drizzle on some olive oil, crank on some salt and pepper, and bake anywhere between 400 and 425 for about an hour. I chopped up a small onion as well. It gets a little charred and blackened and pops the potatoes a bit. Again, it’s quick to prep, pretty mindless to make, and tastes great!
-g
Dad's Turn To Cook 