Introduction: EASY BALSAMIC CHICKEN

By MY SECRET PLACE
About: In my shop I have a name for hammer, saw, and plier. The saw is Tess, the hammer's Joe, and Glumdalclitch is the plier. Yes, I'm brillig, and my slithy toves still gyre and gimble in the wabe. With that, le…

When I got married way back when, Wifey said, "Pick a room and I will excel in that room!" I made my selection, thus I'm the cook of the family. Here is a simple concoction I make regularly. One of Wifey's favorites.

Step 1: INGREDIENTS

I use boneless, skinless chicken thighs since we both like dark meat, corn oil, a can of mushroom stems and pieces, balsamic vinegar, all purpose flour, salt and pepper to taste, and serve it over rice. I use minute rice.

Step 2: WASH THE CHICKEN

Wash the chicken well. Trim off fat. Cut into bite size cubes.

Step 3: COOK

Put a little oil in the pan and preheat. Add chicken cubes. Brown both sides

Step 4: ADD THE FLAVOR

Add about a third cup of balsamic vinegar. I've cooked this so many times I just pour the balsamic vinegar in without measuring. Pour in the can of mushrooms AND the juice it comes in. Add about 3 heaping table spoons of all purpose flour to thicken the sauce. Cook until done

Step 5: SERVE OVER RICE

One cup rice and one cup of water into the microwave for six minutes. Serve with the veggie of your choice. An alternative is to serve over egg noodles. Or on a plate by itself. Wifey actually takes the mukimame and covers the chicken with it.

Let me know if you try it.

KJ