I had planned on making a different balsamic chicken meal tonight – one that called for sun dried tomatoes. Well, the only ones in stock at the grocery store cost over $7 and I thought that was absurd. I like them, but I don’t love them, and they are definitely not worth $7 to me. So, I just figured I’d compromise when it came time to cook the meal. When I got home and told Ross, he informed me that he doesn’t really like sun dried tomatoes anyway… news to me, but it worked out well!
So, tonight I had to come up with something for our chicken. I kind of had the balsamic idea in my head, so I searched for some recipes. I found one on all recipes.com that I modified a bit. Here’s what I did:
I sprinkled the chicken breasts with salt pepper, and a tiny bit of garlic powder. In about a tablespoon of olive oil, I sauteed a sliced onion until they were golden brown. I placed the onion in an 8×8 baking dish and added a bit more olive oil to the skillet. I browned the chicken on both sides (3-4 minutes on each side) and then put them on top of the onions.
Meanwhile, I made the sauce. In a saucepan I melted 2 tablespoons of butter with 2 tablespoons of olive oil. I added 2 cloves of minced garlic and cooked for a few minutes until golden brown. I added 2 tablespoons of balsamic vinegar and cooked for another minute. I then added 2 teaspoons of chicken boullion and about a tablespoon of flour and whisked it all together. I slowly added about a cup of milk and cooked it until it was just at a simmer. Once I removed it from the heat, I added somewhere between 1/4 and 1/2 (maybe 1/3?) cup of parmesan cheese and whisked the sauce until the cheese was incorporated. I poured this over the chicken and baked it for about 40 minutes at 350.
It turned out so good! We had this over some whole wheat egg noodles. I like most healthy things, but I do not like whole wheat pasta at all. It has a gummy texture to me which just doesn’t seem right for pasta. Ross loves it and buys it when he is in charge of shopping. I decided to be nice and cooked the whole wheat egg noodles with the meal tonight, and with the creamy sauce over it, they weren’t all that bad. I still prefer regular or spinach pasta, but I can handle the whole wheat now and then.
We had some peas on the side, and for a girl whose food isn’t typically allowed to touch, they even tasted pretty good with some sauce touching them!