What's For Dinner?

What's for dinner? Is this a common question in your household? It seems like as soon as we eat dinner, my  husband-to-be is asking me what we're going to have for dinner the next night. Seriously? Enjoy your last bite of tonight's dinner, digest it for about an hour and then maybe we'll chat about tomorrow's dinner. Honestly, I'm not sure how you moms deal with your husbands and children asking you this question on a daily basis. Sorry, that last comment was extremely stereotypical and old school. I'm sure some of you have fabulous men in your lives that know their way around the kitchen. Andy is pretty good in the kitchen too, so I can't complain too much.

Lucky for me, I have some fabulous boot campers that send me delicious recipes to try. I recently received the recipe below and can't wait to whip it up tonight!

Chicken Breasts with Balsamic Vinegar and Garlic

Sub out the pasta for a mixed green salad
for a lighter option.

Original Recipe Yield 4 servings

Ingredients

• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Directions

1.     Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

2.     Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

3.     Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutritional Information 

Amount Per Serving  Calories: 265 | Total Fat: 11.5g | Cholesterol: 76mg

I may tweak this recipe a little and serve it alongside some sauteed veggies, but for the most part it looks quite tasty and healthy. What about you? What's for dinner?