Tonight was the perfect night to make something different. I sautéed some chicken breast in olive oil. Once browned, everything was put into a bowl off to the side to regain its composure. In the same pan, I sautéed a diced onion and a few cloves of garlic that I minced. A good addition of marsala wine and reduce, reduce, reduce… to my reduced and fragrant sauce went roughy eight ounces of mascarpone, a teaspoon of dijon mustard and the star of this sauce… balsamic vinegar!! Again, a slight reduction of the balsamic vinegar and the chicken breast was added in and tossed around to coat and cook through. An addition of minced parsley for freshness and things all came together!
To plate, some steamed cauliflower with some crushed red pepper and finishing oil, alongside organic brown rice.
The sauce lent a wonderful tangy, but sweet and creamy flavor/texture. The brown rice gave a perfect nuttiness, while the cauliflower provided a slightly crunchy element.
Yum Yum Yum!
at a low simmer…