Yesterday I posted on Face Book (COOK with COOK LLC) a photo of dinner I made last night. What a tease. It's time for recipes.
2 boneless skinless chicken breasts
1 Tablespoon clarified butter, regular butter will do
1 Tablespoon olive oil
1 large shallot, diced
1 cup chicken stock
1/4 cup good balsamic vinegar, I used an espresso balsamic from Kristos Olive Oil in Old Town Arvada
Salt and Pepper
Italian parsley, chopped
Heat butter and olive oil in large skillet.
Brown chicken breasts over medium high heat.
Remove nicely browned chicken breasts and add the shallot. Sauté until slightly softened.
Add stock and reduce to about half.
Return the chicken to the skillet. Lower heat to a simmer. Cover to cook chicken through.
Chicken is cooked through when you can touch it with you forefinger, it will feel springy yet somewhat firm.
Add vinegar and stir in.
Let simmer for a couple of minutes.
Season with salt and pepper as needed.
Remove and top with chopped parsley.
I served this over potato gnocchi with some marinated artichokes.