By the time you read this, I will have already returned from the trip mentioned below… Blog makeover put a hiccup in posting
Written Thursday, December 1, 2011
A dark cabin is the perfect environment for these heavy eyes, but surrendering to them hasn’t done a thing. I simply cannot sleep. It’s with good reason though. I’m brimming with anticipation and excitement for the weekend ahead in the humble and charming city of New Orleans.
The husband has been down there all week for a trade conference. You know, people… business: Work shows during the day, Saints-Giants games at night, ridiculous dinners at some of New Orleans finest establishments, and after-hours libations on Bourbon Street. Like I said, business.
Well, I’m not one to miss an opportunity to travel or a good meal, so when Joe suggested I head down South and meet him for a long weekend, I was quick to book the flight. And here I am sky-high and doe-eyed “tickling the plastic” fantasizing about the good eats ahead. I’ll try to get a food porn blog post up sometime next week with some snaps from the weekend. Stay tuned.
Meantime, this week was pretty quiet at home with the exception of my monthly ladies dinner. It was my turn to host and I was looking to do cook something quick and palatable when an old Cooking Light recipe came to mind for raspberry balsamic chicken. It’s a great dinner option in a pinch because most people have vinegar, preserves, and chicken lying around – plus it cooks up in no time. And, hey, if you don’t have raspberry preserves, you’re not out of luck. I’ve made this with strawberry, but I think apricot and blackberry would be respectable stand-ins.
So bookmark this post for the next time you’re looking for a tasty dinner in a pinch and don’t feel like going to the grocery store – when your friends are on their way or your family is asking you what’s for dinner, you’ll be glad you did.
Raspberry Balsamic Chicken
Slightly adapted from a Cooking Light recipe
4 boneless skinless chicken breasts
2 tsp. dried thyme
3 Tbsp. extra virgin olive oil
1 small red onion, chopped
¼ cup + 1 Tbsp. raspberry preserves
3 Tbsp. balsamic vinegar
Sprinkle both sides of chicken breasts with salt, pepper, and thyme. Heat olive oil in a large skillet over medium heat. Add the onion and saute for 4 – 5 minutes. Add the chicken and cook about 2/3 of the way through before flipping; about 6-10 minutes, depending on thickness. Flip it over and finish cooking the chicken until cooked all the way through. Transfer chicken and onions to a plate and tent with foil.
Lower the heat to medium-low and allow the pan to cool slightly for a couple minutes. Add the preserves and balsamic vinegar. Use the back of a wooden spoon to smash the preserves around the pan and mix into the balsamic. As the preserves heat, they will meld into the balsamic and break down, creating a dark syrup. Cook sauce for 2 minutes at a low simmer. Return the chicken and onions to the pan, toss to coat, and heat through for a 2-3 minutes. Serve immediately.