Monday, March 9, 2009

Balsamic Chicken

Balsamic Chicken 
4 servings

1/4 cup flour
1/2 teaspoon pepper
1/8 teaspoon salt
4 boneless skinless chicken breast halves
1 tablespoon oil
1 small onion, thinly sliced
1/4 cup water
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 4 to 5 minutes on each side or until juices run clear. Remove and keep warm. In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3 to 4 minutes or until sauce is slightly thickened. Serve over chicken.

Children enjoyed this and Mr. H. loved it!

Lemon Streusel Muffins

Lemon Streusel Muffins
1 dozen

1/4 cup butter, softened
3/4 cup sugar
2 egg yolks
1 teaspoon grated lemon peel
1 cup cake flour (I used regular flour)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup lemon juice (I used 1/4 cup lemon juice and 1/4 cup water)
1/2 cup lemon yogurt
4 egg whites
for streusel
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon cold butter

In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt. In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Grease muffin cups or use paper liners; fill two-thirds full with batter. For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 15 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Perfect for summertime! :-)