Balsamic-Herb Chicken

Last week a girl friend of mine came over to see my apartment, hang out and catch up so we decided to have some appetizers and wine, and then I would make dinner for us. Well, we had plenty of appetizers and wine, but I didn’t make dinner until she left at 10pm!! Yikes. Now, I didn’t eat dinner that late, but instead packaged it up to bring to work the next day for lunch. I always have the best of intentions, but we had a little cheese, cracker, and fruit social at work and I managed to fill up completely on that, so when lunch rolled around, I had zero interest in eating. *Sigh* Now what do I do with 2+ servings of chicken, shells & cheese, and broccoli?

Well you see, I am not the only person I know that is in love with balsamic vinegar. My co-worker, Taitor Tot loves it to, so I offered up this meal (along with leftover Black Forest Cake) to her and her husband. Thankfully, she accepted and this food didn’t go to waste! I heard from her later that she and hubby loved the meal, and hubby especially loved the cake! I don’t get to cook meals for other people that often anymore, so it was nice to be able to share this with friends. It’s a light meal, that is quick and easy to prepare, so it’s great for weeknights!!

Balsamic-Herb Chicken
Adapted from: Campbell’s Kitchen

• 1 pound skinless, boneless chicken breast
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 container Knorr Homestyle Chicken Stock
• 1/4 cup balsamic vinegar
• 1 teaspoon dried thyme leaves

2. Heat the oil in a 12-inch skillet over medium-high heat.
3. Add the chicken in 2 batches and cook until well browned on both sides.
4. Add the garlic to the skillet and cook 30 seconds.
5. Stir the broth, vinegar and thyme in the skillet and heat to a boil.
6. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.