Ingredients
-
2
-
4
-
4
-
2 1/2
-
1
-
-
26
-
1
-
2
-
6
-
-
-
-
-
Directions
Balsamic Glazed Chicken With Spring Onion Mash, A very simple recipe for those who love balsamic vinegar , Yummo for dinner a real winner!!! This was a great way to use up some of the B/S chicken breasts that hubby brought home a month ago (they’ve been wallowing in the freezer forever) I wasn’t sure what natural yogurt was, so used plain old, regular yogurt (not Greek, or anything out of the norm) It was truly delightful! P S My alterations were that I cut down the sugar to 2 TBLs used Russet potatoes for the mash (and they were fine), and used scallions , rather than spring onions (I know that there is a slight difference, but I couldn’t find them in the grocery store) Thanks for posting (Made for PRMR)
P S It may be helpful for others to know the difference between tomato puree , tomato concentrate and tomato sauce Thanks again, hun! 🙂
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Steps
|
1
Done
|
Heat Oil in a Large Frying Pan, Then Brown Chicken Breasts For 2 Minutes on Each Side. Remove from the Pan and Keep Warm. |
|
2
Done
|
Add the Balsamic Vinegar, Sugar and Tomato Puree to the Pan; Then Simmer, Stirring, Until the Sugar Has Dissolved. |
|
3
Done
|
Put the Chicken Breasts Back Into the Pan, Then Simmer For About 15 Minutes, Turning the Chicken Occasionally. |
|
4
Done
|
Meanwhile Cook the Potatoes Until Tender, Then Mash With Butter, Yogurt and Spring Onion. |
|
5
Done
|
Serve the Chicken in Slices on a Bed of Mash, Drizzled With the Balsamic Sauce. |
