Wednesday, December 14, 2011

Balsamic Chicken with Avocado Salad

This is one of my personal favorites. It's quick and easy, and it tastes like something you spent a long time on. For those of you who don't like vinegar normally, give this a try; I think you'll be pleasantly surprised.

*Serves 2*

Ingredients (chicken):
2 Thinly sliced chicken breasts
1/4 Head green cabbage
1/2 Yellow onion
1/2 cup Balsamic vinegar
2 Tbsp Unsalted butter
Garlic powder
Coarse salt and pepper

Chop cabbage and yellow onion and saute in a large pan with 1 Tbsp butter until onions become clear. Tenderize the chicken breasts and season with salt, pepper and garlic powder. Move the onions and cabbage to the edges of the pan, place the remaining Tbsp of butter in the center and add the chicken breasts. Keep on medium heat until cooked through (approximately three minutes for a thin chicken breast). Pour balsamic vinegar into the pan all over the chicken and cabbage, and turn the heat to high for thirty seconds. Lower the heat to a simmer, flip the chicken and stir the cabbage. Serve with avocado salad (recipe below).

1 Avocado
1 Large vine-ripened tomato
1/2 Fresh mozzarella ball
1/2 tsp Extra virgin olive oil
Coarse salt to taste

Peel the avocado and discard the pit. Chop into small cubes and set aside in a mixing bowl. Chop tomato and mozzarella into similar sized cubes and mix with avocado. Drizzle olive oil into the bowl while stirring mixture. Add coarse salt to taste.

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