Yum!

I had the most amazing chicken last night! It was quick, easy, and delicious and definitely something I will make again. It was a pretty simple marinade, but it packed quite a punch! AND it made the chicken very tender and moist. Yum!

Here's the recipe, in all it's simplistic glory:

1 Tablespoon of Balsamic Vinegar,
3 Tablespoons of EV Olive Oil,
the Juice of half a Lemon,
and a pinch of Black Pepper

I got the recipe for Balsamic Chicken from my new fave food blog, though as usual, I tweaked it a little. Originally the chicken was served with a salad, but as I didn't have any more salad greens on hand, I ate it with a baked potato instead. Since I didn't have a whole lemon for fresh lemon juice, I used the lemon juice I had in the fridge (I didn't measure exactly how much, but you want approximately that of half a lemon). I did use a bit less olive oil and increased the vinegar, but I really love balsamic vinegar. I also added a little salt after I threw the chicken in. I tend to like my chicken cut in strips (it's faster to cook) and last night was no exception- I trimmed any fat off the chicken breasts (I used 2), cut it in strips, and tossed it into the marinade, closed the container, shook it up and let it rest in the fridge while I did a few things around the house. I only let the chicken marinate for a short time (probably no more than an hour) and shook it a few times before throwing it into a really hot pan. There was a lot of liquid still, but it reduced quickly, so be careful not to burn!