A bottle of Balsamic...
This is my balsamic lemon chicken.
The chicken is dredged lightly in flour then peppered on the heavy side. Fry it up, remove it from the pan, and pour out excess oil. Deglaze the pan with some balsamic vinegar and the juice of half a lemon. Now you've got some excellent sauce for that chicken mini-portobello’s and baby spinach.

No comments: