Posts Tagged ‘rice pilaf’
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A Rainy Day Dinner Recipe: Balsamic Chicken with Rice Pilaf
Monday, March 8th, 2010
This is my lazy dinner recipe.
The one I whip out on a rain soaked Saturday when, after a hard week, I’ve absconded to drift off for an hour or two into some work of fiction (The Swan Thieves this time), accompanied by the sounds of thunder and nervous squeals from my children playing hide and seek in the house.
Five o’clock usually rolls around before the four-year-old pokes his head in to holler, “Mom! Mom! Mom! Mom! Mom! What you making for dinner? ‘Cuz I’m hungry and I got big muscles to fight those bad guys and I can give myself a wedgie. Wanna see?”
No. I don’t want to see. And neither does the rest of the universe.
But as to dinner . . . I shall share with you my recipe for Balsamic Chicken with Rice Pilaf. The balsamic addition is mine; the rice pilaf is my friend, Diane’s. Serve both with a salad or broiled asparagus and it proves quite delish.
Oh, except, before you read over it, I’m curious–what did YOU do to relax on Saturday???
Balsamic Chicken
- 1 Tab. olive oil
- 1 clove crushed garlic
- 1 yellow onion (sliced into thick rings)
- 4 chicken breasts (frozen or thawed)
- 2/3 cup balsamic vinegar
- ¼ tsp pepper
Place olive oil and garlic in a large saucepan and heat until garlic is sizzling. Add the onion and sear on high heat for 2 minutes while stirring. Cover and turn the fire down to medium for 5 minutes. I suggest using these 5 min. wisely by pouring a tasty glass of red wine and sipping on it. (Gulping works too, depending on your day.) Add four chicken breasts, the balsamic vinegar and pepper. Replace the lid and leave heat on medium. The cooking time will vary, depending on whether the chicken is frozen or not. Start with a half-hour and go from there. For the last 10 minutes, remove the lid to allow a slight reduction of the vinegar.
Now start your Rice Pilaf.
- 2 coils vermicelli noodles
- ¾ cube butter
- 1 cup rice
- 2 ½ cups boiling water
- 2 all natural chicken bouillon cubes
Melt the butter in a tall pot. Stir in the vermicelli noodles and cook until they’ve browned. Dissolve the bouillon in the boiling water and add it and the rice to the pot. Stir, then turn the fire on low, cover, and simmer for 20-25 minutes.
What’s the mood noise of the moment? Missy Higgins: Where I Stood
:0)
Tags: balsamic chicken recipe, Missy Higgins video, rainy day recipe, rice pilaf, The Swan Thieves
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