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 Balsamic Chicken


2 BONELESS CHICKEN BREAST, LIGHTLY POUNDED AND LIGHTLY FLOURED
1 + OR - TABLESPOON OLIVE OIL
10/12 MEDIUM MUSHROOMS, SLICED
ONE CAN CHICKEN BROTH
1/3 CUP BALSAMIC VINEGAR
1 HEAPING TABLESPOON ITALIAN SEASONING
FRESH GROUND PEPPER TO TASTE

IN A NON-STICK SKILLET, SAUTE MUSHROOMS, CHICKEN STOCK, BALSAMIC VINEGAR, ITALIAN SEASONING, AND PEPPER. REDUCE TO ABOUT ONE HALF TO ON THIRD. REMOVE AND RESERVE.

LIGHTLY POUND AND FLOUR CHICKEN BREAST. PLACE IN SKILLET WITH OLIVE OIL AND BROWN ON BOTH SIDES, ABOUT 5-7 MIN. PER SIDE. RETURN MUSHROOMS AND SAUCE TO PAN OR OVEN PROOF BAKING DISH. COVER AND BAKE IN PRE-HEATED 300 DEGREE OVEN FOR 20-35 MIN, OR UNTIL NO LONGER PINK.

EXCELLENT SERVED WITH MASH POTATOES.

TO PREPARE AHEAD: COOK SAUCE AND BROWN CHICKEN. PLACE IN COVERED BAKING DISH AND REFRIGERATE. WHEN READY TO SERVE, REMOVE FROM REFRIGERATOR AND BRING TO ROOM TEMP. PLACE IN 325/350 DEGREE OVEN FOR 40-45 MINUTES.

ENJOY-HANK SCHRIEFER

Contact us:
  701-343-2332;
E-mail to
Melby's