Balsamic Vinegar Chicken & Veggies

Balsamic Vinegar Chicken

Ingredients

4 skinless, boneless chicken breasts
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cloves garlic-minced
1/4 cup balsamic vinegar
3/4 cup chicken broth
salt and pepper to taste

Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. An easy method to use for coating is to put flour, salt & pepper mixture into a Ziploc bag; then add chicken, shake and remove. Heat olive oil in a skillet over medium/high heat and sauté the chicken until it is nicely browned on each side (about 2-3 minutes per side). Reduce heat to low. Add the garlic to skillet and sauté for 1 minute. Add the vinegar and chicken broth. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 5 minutes. Pour sauce over the chicken and serve.

Balsamic Glazed Vegetables

Ingredients

Baby packaged fresh carrots
1 package broccoli heads
½ cup water
½ cup balsamic vinegar
1 tablespoon butter

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook ten minutes. Remove lid and increase heat, to allow water and vinegar to reduce and glaze the veggies, about five to seven minutes. When glazed to a sweet rich brown color, add butter to coat veggies lightly. Season with salt and pepper and serve.