What you will need:
Balsamic Chicken
1 tsp. salt
1 tsp. pepper
2 tbsp. Best Yet butter
1 tbsp. Best Yet vegetable oil
½ cup College Inn chicken broth
¼ cup Alessi balsamic vinegar
1 tbsp. fresh lemon juice
3 garlic cloves, chopped
1 ½ tsp. Best Yet honey
Salad
1 pkg (5oz) mixed baby greens
1 cup sliced fresh strawberries
½ cup Athenos traditional crumbled feta cheese
3 tbsp. coarsely chopped Planters walnuts, toasted
¼ cup Kraft balsamic vinaigrette dressing
1 ½ – 2 lbs chicken breast
Directions
1. Sprinkle Chicken breasts with salt and pepper
2. Melt butter with oil in a large skillet over medium-high heat
3. Add chicken and cook 6 to 7 minutes on each side or until done.
4. Remove chicken, and keep warm
5. Add chicken broth, balsamic vinegar, lemon juice, garlic cloves and honey
and cook 5 minutes or until thickened
6. Combine all ingredients for salad except dressing in a large bowl
7. Add dressing just before serving: mix lightly
Eastside Marketplace cheat: You can use pre-cooked chicken breast from our deli department