Chicken breasts marinated in red wine vinegar

I invited myself over to Quinn Fung‘s place for dinner. <laugh> She had a mac and cheese casserole, so I prepared chicken breasts marinated in red wine vinegar. I didn’t get to marinade them for long enough, I think, but I could taste a bit of the tartness of vinegar. It worked out pretty well. I wonder how white wine vinegar would work with it?

I splurged on the Joy of Cooking book yesterday, and this was the
first time I used it. The basic recipe for sauteed chicken breast
called for the chicken breasts to be lightly salted, peppered, and
floured. I added rosemary, too. I browned some butter and mixed in
some olive oil on a skillet, then added the chicken breasts and cooked
them for four minutes on one side at medium-high heat. Then I flipped
them and cooked them for another three minutes. I was worried that I
might’ve burnt the chicken because it was a bit black, but it turned
out nice, juicy, and cooked through.

Level up!

Quinn’s place is pretty nice. I like high ceilings. We had a lot of
fun chatting after dinner, too, and she gave me several ideas for a
few parties I’d like to hold sometime.

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