Dinner – Pan-seared chicken breast with balsamic vinegar, garlic, and onion sauce

Let me tell you about dinner.

Soup was a tomato and roasted red pepper soup from the PC blue menu. I added some fresh basil to give it that edge. We had some fresh buns that went really well with the soup.

The entree was a pan-seared chicken breast topped a balsamic vinegar sauce with garlic and onion. This was accompanied by steamed asparagus, mashed potatoes, and a trio of butter sauteed shrimp. The sauce turned out really nice: while searing the chicken breast I added garlic and sliced red onions, then added a 1:3 balsamic vinegar:chicken stock mix (1 cup for 4 breasts), some fresh basil and thyme. After the chicken was cooked I removed it and reduced the sauce, adding a bit of butter to the mix.

For dessert I served fresh strawberries and blueberries with a chocolate sauce and whipped cream. To my surprise we ate all of the fruit. It was delicious.