Pan fried chicken with balsamic shallots

By Dr. Ronald Hoffman

Serves 4

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

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

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