I had a busy morning and remarked to my granddaughter early this afternoon that I hadn't even written my Vinegar Friday post yet.
"I wonder what I should write about," I said.
Without missing a beat, 4-year-old Laura suggested, "When you use vinegar in food. That's the best."
And so, based on the lovely little Laura's recommendation, I'm sharing a delicious recipe with you. I made this for dinner last night and am still thinking about it!
Chicken, Mushrooms, and Onions with a Balsamic Glaze
2 boneless chicken thighs, cut in bite-sized portions
10 medium-sized mushrooms, sliced
1/2 large sweet onion, diced (I used a candy onion)
1/2 stick butter
Blaze balsamic glaze
Melt 2 TBSP butter in large skillet. Add sliced mushrooms and diced onion. Cook over medium heat for 10 minutes. Squeeze a generous amount of Blaze balsamic glaze over the mushrooms and onions. Sprinkle fresh marjoram and mix everything together. Continue cooking until the mushrooms are nicely browned and the onions are tender. Push everything to the sides of the pan, add the remaining butter, chicken, and a bit more glaze. Cook for 10 minutes, or until the chicken is done. Mix everything together and serve with rice, noodles, quinoa, or couscous (we had rice with ours).
Absolutely delicious. But then again, it seems that anything you make with Blaze balsamic glaze is just that!
For those of you who do not eat meat (or for a meatless Monday idea), substitute chicken with chunks of zucchini or yellow squash.
Now I'm hungry. Thanks, Laura!
So, which would you prefer -- chicken or squash?
Keeping it yummy with vinegar,