I'd like to thank the Blogging Academy for this honor...

I've been awarded! I had no idea these things existed. Mum2Brady at Brady's Bunch saw fit to award me this Blog Buddies Award. Can't wait to see her soon. I just wish the reason for me to be in Utah did not have to be DD's surgery. This award is pretty neat. I don't have to dust it and it won't end up in my kids toy box the way my high school drama awards did.

Since Mum2Brady mentioned that I post yummy recipes, I'd better do one now. This is one of my favorites and on the agenda for tomorrow's supper:

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each. Serve with polenta or orzo to absorb the sauce.

My notes: creamy poelnta made with parmesan is definitely the way to go on this one. The chicken recipe is super easy, restaurant quality, and I always have the ingredients on hand.

1/2 cup fat-free, less-sodium chicken broth

1/2 cup balsamic vinegar

2 teaspoons honey

1 tablespoon butter

1 tablespoon vegetable oil

4 (5-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 tablespoons finely chopped shallots

Chopped parsley (optional)

Combine broth, vinegar, and honey.

Melt butter and oil in a large nonstick skillet over low heat.
While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.

Yield: 4 servings (serving size: 1 breast and 2 tablespoons sauce)CALORIES 269 (27% from fat); FAT 8.1g (sat 2.7g,mono 2g,poly 2.5g); PROTEIN 34g; CHOLESTEROL 90mg; CALCIUM 29mg; SODIUM 331mg; FIBER 0.2g; IRON 1.7mg; CARBOHYDRATE 13.1g

Cooking Light, MARCH 2004