Hey y'all!!
I am popping on here really quick to share a very innovative and EASY topping for either chicken OR fish!!! I found this delicious little recipe out of my William Sonoma book.. and as always true to K.D. form.. I tweaked it :)! I found that this elevated a plain ole' piece of chicken into something totally magnificent!!! I also found that this works great with a piece of light white fish such as ( snapper, halibut, trout) Give this a try!!!
Ingredients:
1 pint cherry tomatoes
1 bunch chopped basil
1 shallot
olive oil
balsamic vinegar
Method:
In a pan pour some olive oil over medium high heat. Once the oil is hot add the shallot and cook down a bit, then add the tomatoes and basil. Cook all of these together until soft.. add in the balsamic vinegar. Cook down until the cherry tomatoes are easy to pop and the shallot is caramelized in the vinegar! Serve on top a piece of white fish or chicken!!!
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