@erekasfood: SAVE my BERRIES & BALSAMIC CHICKEN for when you’re in need of a light, yet satisfying summer dinner! Balsamic Chicken: 3 pounds thinly sliced chicken breast (approximately 6 cutlets) ¾ teaspoon salt ½ teaspoon pepper 1 tablespoon butter 1 tablespoon olive oil 1 cups balsamic vinegar ¼ cup sugar Berry Salad: 1½ cups cooked farro or quinoa 1½ cups blueberries 1½ cups strawberries sliced ½ English cucumber diced ½ cup fresh mint or basil ¾ cup chopped pistachios 2 ounces feta crumbled 2 tablespoons olive oils ½ tsp salt Use a paper towel to pat chicken dry. Season with ¾ teaspoon salt and ½ teaspoon pepper. To a 11 inch pan, add butter and 1 tablespoon olive oil. Raise heat to medium-high and once the butter has melted and has just started to foam, add the chicken. Cook chicken for 3-4 minutes on each side or until it has an internal temperature of 160F then REMOVE chicken from pan and set aside. Note: The chicken will continue to cook off the heat. Because the chicken is sliced thin, if you allow it cook it to 165F in the pan you run the risk of over cooking it. Lower the heat to medium, add balsamic vinegar and sugar. Whisk until combine then simmer for 8 to 10 minutes or until the balsamic mixture has reduced to about ½ and has thickened significantly. Remove from heat, add back the chicken and toss to coat. Add all of the berries & farro salad ingredients to a large bowl. Gently toss. Plate the balsamic chicken and top with berry salad. If you are making this for your family, you can just let the balsamic chicken cool to room temp in the pan it was cooked in, top with the berry salad and serve out of the same pan. #easydinner #chickendinner #healthyfood #healthyeating #cookingvideo

Ereka Vetrini

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Region: US

Monday 24 June 2024 20:02:23 GMT