Tonight’s dinner was from a recipe Ross found on allrecipes.com. It was great for many reasons.
- it was quick
- it was easy
- all of the ingredients were on hand
- it was delicious!
Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 lb mushrooms, sliced (I used 2 containers)
2 T flour
2 T olive oil
6 cloves of garlic (I used 4)
1/4 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1/4 t. thyme
1 T butter
Season chicken with salt and pepper. Season flour with salt and pepper, coat chicken breasts in flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, chicken broth, bay leaf and thyme. Cover and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a plate and cover with aluminum foil to keep warm. Continue simmering the sauce, uncovered, over medium heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour sauce over chicken and serve.
I also had to make a dessert for our Teacher and Staff Appreciation Luncheon for work tomorrow. I made
English Toffee Cake. It’s one of my favorites and tastes like it is harder to make than it really is.
2 eggs, separated
1/2 c. sugar
1 1/4 c. flour
1 c. sugar
1/2 c. cocoa
3/4 t. baking soda
1/2 t. salt
1/2 c. vegetable oil
1 c. buttermilk
1 1/2 c. whipped topping
1 c. toffee bits
1/2 c. sugar
1/4 c. cocoa
3 T. light cream
5 T. butter
Heat oven to 350. Grease and flour 2 9″ round pans. Beat egg whites in small bowl until foamy. Gradually add 1/2 c. sugar, beating well until stiff peaks form.
Combine remaining 1 c. sugar, flour, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks, beat until smooth. Gently fold egg whites into batter. Pour into prepared pans, bake 23-28 minutes.
Combine 1/2 c. sugar and 1/4 c. cocoa in small saucepan. Stir in 3 T light cream and 5 T butter. Cook over medium heat until mixture comes to a boil. Boil 1 minute, remove from heat and cool.
Frost one layer with whipped topping. Top with 1/2 c. toffee bits. Place second layer on top. Drizzle glaze over top of cake. Top with other 1/2 c. of toffee.
Next time I will post something without mushrooms!