I was having one of those days with trying to get my aunt to a specific appointment at a specific time. You know the type that she wasn't (or wasn't able to) cooperating, the weather was storming, it was hot and muggy and I was just plain getting worn out dealing with her. We were supposed to have leftovers tonight, I had planned it that way knowing I would be gone dealing with her, but someone, who will remain nameless decided that it looked better for lunch. So when I got home I rooted around the crisper and the pantry trying to throw together enough dinner for tonight and was pleasantly surprised at the outcome. My uncle asked what I called this and I said Chicken ala Bad Day. He asked if I would post it to my blog and I said yes, because guess what? They want me to make it again and it turned out REALLY good.
3 tablespoons butter
2 pound boneless skinless chicken breasts
1 large bunch green onions, sliced thin
3 cloves garlic, minced
1/4 cup champagne vinegar
1 tablespoon balsamic vinegar
2 tablespoons molasses
salt and pepper to taste
1/2 pound green beans, trimmed
1/4 pound mushrooms, sliced
- Heat the butter in a large skillet over medium-high heat.
- Generously salt and pepper the chicken pieces.
- Saute' the onions and garlic until they soften and brown, about 5 minutes.
- Add chicken pieces until golden brown on both sides.
- Pour in vinegars and molasses.
- Reduce heat to medium-low, and simmer until chicken is well glazed. I removed the chicken and then added mushrooms and green beans and sauteed them in the remaining sauce creating a great accompanying vegetable.
I was going to use soy sauce when I discovered I was completely out and so I looked up substitutes. I found this and it sounds like a great mix that I plan to try soon.
Soy Sauce Alternatives
If you are looking for a substitute for soy sauce which can be stored for sometime, here is a concoction which can be used for a month, if stored in the refrigerator.
Prepare garlic vinegar
5 garlic cloves
½ a quart of boiling white wine vinegar
1½ tablespoons of peppercorns
1 tablespoon onion powder
1/4 teaspoon ground ginger
+/-5 tablespoons blackstrap molasses (a spiritous mixture of rum and molasses)
Prepare garlic vinegar
5 garlic cloves
½ a quart of boiling white wine vinegar
1½ tablespoons of peppercorns
1 tablespoon onion powder
1/4 teaspoon ground ginger
+/-5 tablespoons blackstrap molasses (a spiritous mixture of rum and molasses)
- Add garlic and peppercorns to vinegar and let it stand for 3 weeks.
- After 3 weeks, add onion powder and ground ginger to 1¾ cups of the strained garlic vinegar.
- Next add +/-5 tablespoons. Take care to add the blackstrap based on how sour or sweet you want it to be.
3 comments:
That looks more like a Chicken a la GOOD day, it looks so good LOL
Well, thank goodness your bad day ended on such a good note. That meal looks delightful.
Excellent recipe and perfect timing for tonight's dinner! Thank you, Tamy. Sorry about the auntie drama.
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