THURSDAY - BLACK AND BLUE CHICKEN (STEAK)

THIS DISH IS GREAT MADE WITH CHICKEN, STEAK.OR SEAFOOD ,AND SIMPLE TO MAKE.

BLACK AND BLUE CHICKEN WITH BALSAMIC REDUCTION

CHICKEN BREAST

BLACKENING SEASONING

BLUE CHEESE CRUMBLES

BALSAMIC VINEGAR

REAL BACON BITS (OPTIONAL)

START BY POURING BALSAMIC VINEGAR INTO SAUTE' PAN AND BRING TO A LOW BOIL.REDUCE BY HALF,OR UNTIL THE VINEGAR GLAZES THE BACK OF A SPOON.

SEASON THE CHICKEN WITH BLACKENING SPICE(ON BOTH SIDES) AND COOK IN SKILLET WITH EQUAL PARTS OF BUTTER AND OIL.(THE OIL WILL KEEP THE BUTTER FROM BURNING.(USE A CAST IRON SKILLET IF AVAILABLE)

TOP WITH BLUE CHEESE CRUMBLES, TURN HEAT DOWN, PUT LID ON SKILLET TO HELP MELT THE CHEESE.

SPRINKLE WITH BACON BITS (OPTIONAL) AND DRIZZLE WITH THE BALSAMIC REDUCTION.

THIS IS GREAT SERVED WITH FIELD GREENS OR RICE .

THIS RECIPE IS GOOD WITH ANY MEAT SELECTION,I RECOMMEND:

CHICKEN BREAST,NEW YORK STRIPS,SCALLOPS OR GROUPER.