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.
Balsamic Mustard Chicken (from Everyday Paleo)
2 boneless skinless chicken breast (each cut in half long way)
1/4 cup Balsamic
1/4 cup extra virgin olive oil
3 cloves of minced (or chopped) garlic
2 1/2 tablespoons spicy brown mustard
Salt and pepper to taste
Season chicken on both sides with salt and pepper to your liking. Place them in a ziplock bag add the balsamic, extra virgin olive oil, spicy brown mustard and garlic. Zip up the bag and massage the chicken in the bag to ensure it all gets coated nicely! Place in the refrigerator and let marinade for as long as you want (mine marinated for about 30 minutes, the longer the better).
Place a medium size sauce pan on medium-high heat and let the pan get nice and hot. Put just a drizzle of extra virgin olive oil, place your chicken breast in the pan and brown on both sides. Once you have browned both sides turn your heat down just a little to about medium and add in some of the marinade juices. Cover with a lid and let the juices reduce down in the pan with the chicken, occasionally stirring sauce until the chicken is fully cooked and no longer pink on the inside (you can flip the chicken one more time if you would like). Serve with roasted parmesan broccoli.