Balsamic Mustard Chicken
I know, I know, I keep returning to the land of balsamic…
But really, can you blame me?
The answer is no, no you cannot. There is no way to get tired of balsamic vinegar. If you disagree, know that I will ignore you because you are wrong.
One thing you can blame me for (I know you are looking for a reason) is being crazy for completely losing my shit when I saw the Les Miserables trailer my husband showed me last night. Who’s going to be singing “On my Own” for the foreseeable future? ME. (I think everyone just cancelled their plans with me for rest of the month…)
You can also blame me for inexplicably drinking a bottle of champagne with my husband on a Tuesday. For no reason. We are just that amazing.
We even added strawberries. Then we haughtily sat back and watched Gordon Ramsey scream at Hell’s Kitchen contestants. Yes I have a weird love for Gordon Ramsey. And yes, I like to watch cooking competitions and pretend that I could totally do better.
Because I could.
In a few years.
- 2 boneless skinless chicken breast (each cut in half long way)
- 1/4 cup Balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 cloves of minced (or chopped) garlic
- 3 Tbsp spicy brown mustard
- Salt and pepper
- Season chicken on both sides with salt and pepper. Place in a ziplock bag with balsamic, olive oil, spicy brown mustard and garlic. Seal the bag and massage the chicken to ensure it all gets coated. Marinate in the refrigerator for at least 30 minutes.
- Heat a medium size skillet over medium-high heat and 1 Tbsp olive oil. When hot, add chicken and brown on both sides. Once browned add in some of the marinade. Cover and reduce with the chicken in the pan, stirring occasionally, until the chicken is cooked through.