Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Pan fried chicken with balsamic shallots




Source of Recipe


Dr. Ronald Hoffman's website


Recipe Introduction


Serves 4
Seems to call for a lot of salt, I will not be using that much!


List of Ingredients





4 boneless chicken breasts, washed and trimmed
1 lemon, juiced
2 tablespoons salt
3 tablespoons extra virgin olive oil
6 shallots, small dice
6 cloves garlic, minced
1/4 cup dulse flakes
1 cup vegetable broth
1/4 cup balsamic vinegar


Recipe




1. Squeeze lemon juice and rub salt on chicken; rinse with water and pat dry.
2. Prep shallots and garlic.
3. Heat 2 tablespoon of oil in large saute pan on medium to high flame. Saute shallots and garlic until soft and golden brown. Add dulse, broth and balsamic vinegar; let simmer for 5 minutes. Remove from pot and set aside in bowl.
4. Using same pan, heat remaining oil on medium to high flame. Cook chicken until browned on both sides (about 8-10 minutes on each side). Add shallot and garlic mixture and cook for another 15 minutes or until chicken is cooked through.



Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.
www.stefaniesacks.com