I enjoyed my dinner today. I cooked it.
I had a boneless chicken breast which I cut into pieces of around 1 to 1.5 inch thick. I rubbed them in garlic powder (out of laziness to chop some garlic). I then marinated them for 10-15 minutes in lemon pepper marinade.
On a non-stick frying pan, I heated canola-olive oil and butter. I then placed the chicken cuts and poured the excess marinade in to fry covered for 5 minutes on each side. Lightly browned on each side, I removed the chicken from the pan and I placed them on a plate. The pan is left with no trace of butter or excess marinade. All that remains is the cooking oil. I guess that means all of the marinade’s flavor are in the fried chicken fillets now.
I removed some of the oil and retained around a tablespoon on the pan which I put on the flame again. I put in chopped tomatoes and sauted for a minute. I added two tablespoons of balsamic vinegar and a tablespoon of brown sugar sauteing in medium to high heat for around 2 minutes or so. I then added some basil and hot chili crushed peppers then covered the pan in low heat for a couple more minutes.
When I was done, I poured the chili balsamic tomato sauce over the fried chicken fillets. I sprinkled some basil and parsely here and… voila! A tasty sweet, tangy and spicy treat I enjoyed with plain steamed rice. Yummy!