Phood Phun with Phlip - Fancy Vinegar Chicken & Creamed Greens
Fun surprise this week… Pork! Look, I read the title, heck I WROTE the title. I know it says chicken, but the fooder around these parts wanted some swine tonight, so she made a dual dish including both chicken and pork tenderloin. Let’s get to business here. This will be quite simple, and will require you plan a full day ahead. First, you will need (not pictured): 1lb of boneless/skinless chicken breast (or pork tenderloin) 1/4 cup red wine vinegar 3/4 cup red wine vinaigrette 1tbsp minced garlic Marinate the meat in the above ingredients overnight. Brown them in a lightly oiled pan but do not cook them all of the way through. Pull from the heat and bake at 350 until internal temp of 160/165 (chicken/pork, respectively) And that is IT! Give it a few minutes to rest, and slice. A few minutes to rest? Yeah… about that. You should have sliced your zucchini long-way and can sauté it in the meat ...