Brought to you by the colour Orange

So I don’t know why I do this but somehow I manage to pick a colour and go with the theme.  Tonights dinner is orange.  My kids never notice they are picky regardless of the colour.  If it does not suit them that day then they are not eating it.  So when I make a meal fashioned around the colour orange it almost always includes turnip smashed with carrots.  So here is the recipe for tonights meal of Balsamic Chicken, Quinoa with smashed Turnips and Carrots.

So the turnips are straight forward peel the turnip dice into manageable pieces to boil along side with an equal portion of carrots also diced or sliced into manageable pieces.  Bring to a boil in salted water and when done to the perfect softness mash with some butter and salt and pepper like you would your mashed potaoes.  This is eastern comfort food at its best.  The quinoa I will get to another day as there are so many variations to make it today I just cooked with some chicken broth and rice together with a handful of cheese thrown in at the end to be somewhat reminiscent of a risotto without all the fat.  Now for the main event the Balsamic Chicken!

Take your thawed boneless skinless chicken breasts and dredge in some ap flour that’s seasoned with salt and pepper.  Place in a hot skillet with 2 tablespoons of extra virgin olive oil.

Give the chicken a good a brown on both sides until fully cooked.  Remove from pan and allow to rest.  Meanwhile in the chicken pan add a 1/4 cup of balsamic vinegar and allow to reduce in the drippings from chicken.  Toss in 5 or 6 fresh chopped basil leaves with 12 cherry tomatoes cut in half.

Slice the rested chicken and plate.  Top with balsamic reduction.  Enjoy!

Balsamic Chicken

4 Boneless Skinless Chicken

salt and pepper

1/4 – 1/2 cup ap flour ( I used Kinnikinik brand)

1/4 cup Balsamic Vinegar

5 fresh basil leaves or 1/4 tsp dried

12 cherry tomatoes halved

2 tbls olive oil

Hint:  When browning chicken brown the presentation side first as it always gets the better tan.