First of all, from the bottom of my heart, thank you! From my last blog I had mentioned that we were under a winter watch alert not reaching highs above 72 degrees, and let me just say this, you find out what you’re made of during the difficult moments. But you all overwhelmed me with love and well wishes, I received knitted scarves and sweaters that I think somebody’s Grandma made, very nice quality, ear muffs, which I am using on my dog for a costume, hot chocolate mixes the dried kind, because hot coco doesn’t ship well. I don’t know what to say but, thank you! Whew, the good news is that we reached 78 degrees today here in Southern California and the winter watch alert has been turned off until further notice, so back to the closet the long pants go!
Oh yea dinner, which I need to finish before the next trick or treater comes to my door as it is Halloween. Well, I have a great dinner for you that is not so spooky but it is frighteningly delicious! It’s really quick, really tasty, really healthy, so its EJlicious, of course.
As can be seen above, I placed my chicken on a bed of quinoa rice which gave it a nice texture, but I suppose you could place it on a pasta, other veggies, or nothing at all. Isn’t that great about cooking, you’re the boss, the creator, you call the shots, they don’t like it, they can cook! Thank you for reading and have a great new day tomorrow!
- 1 cup fresh orange juice
- 3/4 cup balsamic vinegar, divided
- 3 tablespoons pure maple syrup
- 1 tablespoons olive oil
- 4 (6-oz.) boneless, skinless chicken breasts
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons chopped walnuts
- 1 tablespoon unsalted butter
How to Make It
Whisk together orange juice, 1/2 cup balsamic vinegar, and maple syrup in a bowl. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet; cook until browned, about 5 minutes. Turn chicken over; pour balsamic mixture into skillet. Cook, turning chicken every few minutes, until a thermometer inserted in the thickest portion registers 165°F, about 12 minutes.
Remove cooked chicken from balsamic mixture in skillet. Continue cooking balsamic mixture, stirring often, until reduced to 1/4 cup. Whisk in remaining 1/4 cup balsamic vinegar. Remove from heat; whisk in butter and walnuts. Drizzle over chicken.