Balsamic Pepper Chicken

Quick enough for everyday, elegant enough for company!
 

Sprinkle lemon pepper on both sides of the chicken. In a skillet, heat oil over medium heat. Add chicken and cook for 5-7 minutes on each side or until a meat thermometer inserted into the chicken reads 170F. Remove chicken to a serving platter and keep it warm.Mix vinegar, broth and garlic and add to the skillet. Bring to a boil and stir cook until the mixture is reduced and syrupy. Pour sauce over chicken breasts and serve.

Variation: Grill chicken with the lid down on medium heat for 5-7 minutes per side. Combine the sauce ingredients in a small sauce pot.  If you have a side burner on your grill, use it for the sauce, otherwise use your stove.

Serve with Seaview Sparkling Shiraz (Australia) or Jamaican Shandygaff (Jamaican Red Stripe Lager, Jamaican style ginger beer in equal parts)

Makes 4 servings

Quick Pad Thai for Two

½ lb boneless skinless chicken thighs

1 tsp hot pepper sauce or Thai sweet chili sauce

1 clove garlic, minced

3 cups store bought broccoli slaw

½ cup store bought Pad Thai sauce*

Soak noodles in hot water for 10 minutes.

Cut each chicken thigh in four. Heat oil in a skillet over high heat. Stir cook chicken for about 5 minutes or until just browned. Stir in garlic, ginger, lime juice, hot pepper sauce and broccoli slaw; continue cooking until chicken is cooked through (about 5-6 minutes). Add Pad Thai sauce, stirring until well blended.

Drain noodles well and divide onto two warm plates. Top with chicken and vegetable mixture.

*Pad Thai sauce is available in jars and envelopes in the Oriental section of most large grocery stores. If using an envelope, use 1 envelope for the recipe.

Serve with Sumac Ridge Gewurztraminer (Canada) or Appleton Island Enticement (1 oz Appleton rum, 1 oz midori liqueur, 3 oz pineapple juice, ice.  Stir well.  Then add a splash of grenadine).

Makes 2 servings