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2003-10-28
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From: listmanager@shagmail.com
Sent: Wednesday, July 25, 2001 6:49 AM
To: The Daily Recipe
Subject: DailyRecipe: Chick Chick Chicken
The Daily Recipe: Wednesday, July 25, 2001
*------ A WORD FROM THE KITCHEN ------*
Two of my favorite things...balsamic vinegar (regular
or white) and chicken of course equal this juicy
BALSAMIC CHICKEN recipe that will have you feeling like
a gourmet cook. I'd say some roasted red potatoes on
the side would do the trick and you can drizzle some
of the juice on those too.
Enjoy!
Marzee
mailto:marzee@thedailyrecipe.com
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*----------------------------------------------------------*
************************************************************
RECIPE: BALSAMIC CHICKEN
************************************************************
INGREDIENTS:
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes
DIRECTIONS:
On hard surface with meat mallet or similar flattening utensil,
lightly pound chicken to 1/4-inch thickness. Press lemon-pepper
seasoning evenly on both sides of chicken. In large frypan,
place oil and heat to medium temperature. Add chicken and cook,
turning once, about 7 minutes or until fork can be inserted in
chicken with ease. Remove chicken to warm serving platter; keep
warm. In medium bowl, mix together vinegar, broth and garlic;
add to frypan. Cook over medium-high heat, scraping up brown
meat bits, about 2 minutes or until mixture is reduced and
syrupy. Add butter; stir to melt. Place chicken on serving
dish and spoon sauce over chicken. Garnish with parsley sprigs
and cherry tomatoes.
Yield: 4 Servings
Categories: Chicken
http://www.thedailyrecipe.com
************************************************************
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*----------------------------------------------------------*
............................................................
<<<<<<<<<<<<<< MARZEE's CORNER >>>>>>>>>>>>>>>
*** MAKEOVERS FOR YOUR LEFTOVER COOKED CHICKEN ***
Cooked, cut-up chicken is at its best refrigerated for no
longer than 2 days - whole cooked chicken, an additional
day. If leftovers are to be reheated, cover to retain
moisture and to ensure that chicken is heated all the way
through. Bring gravies to a rolling boil before serving.
If you're transporting cooked chicken, put it in an
insulated container or ice chest until ready to eat. Keep
below 40 degrees or above 140 degrees.
*----------------------------------------------------------*
For more delicious recipes come back and check out the RECIPE
BOX on our website. New recipes are added DAILY!
http://www.thedailyrecipe.com
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print from your word processor.
------------------------------------------------------------
questions, Comments, feedback? email me at:
mailto:marzee@thedailyrecipe.com
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END OF THE DAILY RECIPE
"Until we eat again!"
Copyright 2001 by Pulse Direct, Inc. All rights reserved.
http://www.thedailyrecipe.com
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