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Categories:
mustard balsamic vinegar red wine vinegar garlic onions canola oil chicken breasts potatoes chicken broth
Viewed: 49 - Published at: 4 years agoIngredients
- 3 tablespoons Dijon mustard
- 14 cup balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 tablespoons onions, finely chopped
- 2 tablespoons canola oil
- 4 boneless skinless chicken breasts, cut into strips
- 2 potatoes, very thinly sliced
- 12 cup low sodium chicken broth
Method
- In a shallow dish, combine mustard, vinegars, garlic, onion and 1 tbsp canola oil Add the chicken, cover, and marinate in refrigerator for 30 minutes In a large pan, warm remaining canola oil over medium heat.
- Add potato slices and cook until slightly crisp Add the chicken and marinade to the pan Cook for 10-15 minutes, until chicken cooked through Add chicken broth and simmer for 5 more minutes Serve hot.
