Lemon Balsamic Chicken, Maple Basil Coleslaw and Oven Roasted Potato Slices
Not too bad for a Tuesday night. The chicken is one of Hannah’s favorites and the potatoes are a family favorite. I wrote about a variation of them here. Onto tonight’s dinner.
The chicken. So easy.
- 1/4 cup fresh lemon juice (I used 1 1/2 small lemons)
- 1/4 cup Balsamic Vinegar
- 1 heaping tablespoon chopped fresh oregano (Two Peter sized handfuls picked right out of our garden)
- 1/4 tsp Red Pepper Flakes
- Salt and Pepper to taste
- 2 Chicken Breasts, boneless and skinless
- 1 tablespoon olive oil
- In a small bowl, mix all the ingredients except for the chicken.
- Take a gallon ziplock bag and place the chicken breasts in the bag.
- Pour approx half of the balsamic vinegar mixture into the bag.
- Squeeze the air out and seal the bag. Now mush it around to get all the chicken covered.
- Stick this in the fridge for anywhere from 15 minutes to an hour.
- In a medium skillet, heat 1 tablespoon of olive oil.
- When the oil is hot, add the chicken and saute 5 – 7 minutes per side.
- While the chicken is cooking place the remaining balsamic mixture into a small saucepan and gently simmer. Stir occasionally and let reduce by about half. It should become thick and syrupy but be careful not to burn it.
- Once the chicken is done, plate it and pour some of the reduced sauce over it.
Maple Basil Coleslaw
My mom makes a wonderful cole slaw using honey and apple cider vinegar. I was going to make that the one night but Jeff suggested trying maple syrup. I did and it came out wonderful. Very easy and a nice change from your typical coleslaw.”
- 1 head cabbage
- 1/2 green peppers
- 1/2 orange bell peppers or 1/2 red peppers
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons maple syrup
- 1 tablespoon fresh basil
- Core the cabbage and cut in half. Take each half and slice into the thinnest slices possible. Cut those slices into thirds. Each piece should be between one to two inches long. I don’t like my cabbage shredded but I also don’t like extra long pieces either so I do it by hand.
- Seed and slice the peppers into thin slices as well. (I cheated this time and just chopped them)
- Combine the cabbage and the peppers in a large bowl.
- In a separate bowl, whisk together the mayonnaise, mustard and maple syrup. Add salt and pepper to taste.
- Add to the cabbage and mix well to ensure that all the cabbage is coated.
- Chop the basil and add. Mix well.
- Refrigerate to allow all the flavors to mix. I prefer to let mine sit overnight in the fridge.