Today's Recipe : Chicken Gone Pork

Ok the reason for the title is that this is a Chicken recipe that as you will see in my twist below I turned into a Pork recipe. Tip for pork : Buy the small tenderloins and not the chop etc... they are a more tender and moist cut of pork and do not dry out like other cuts of pork tend to do. Thyme & Garlic Chicken 4 medium skinless, boneless chicken breasts halves 4 cloves of garlic, minced 1/2 teaspoon dried thyme, crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons butter 1/4 cup chicken broth 1 tablespoon balsamic vinegar 1. Pound chicken breasts to a 1/2 inch thickness. Set aside. 2. IN a small bowl combine garlic, thyme, salt and pepper. Rub mixture over one side of each chicken breast half. In a large skillet cook chicken in hot butter over medium heat for 8 to 10 minutes or until the chicken is no longer pink, turning once. Transfer chicken to serving platter, keep warm. 3. Carefully add chicken broth to the skillet. Cook and stir for 1 min, scraping to loosen brown bits from the pan. Remove from heat. Stir in vinegar. Pour over chicken. Start to Finish: 30 mins Makes: 4 servings Nutrition Facts per serving: 227 calories 8 grams fat ( 4 grams sat fat) 98 mg chol 328 mg sodium 2 g carbs 0 g fiber 33 g protein My twist(s): 1. I replaced the chicken breasts with thighs. They stay more tender and moist then breast. Cant get the white meat down but the dark meat goes down very well. 2. I replaced the chicken completely with pork tenderloin ( the small ones ). Then just cooked as above. The only other change I made to this is that I replaced half the chicken broth with white wine. Was YUM! I have used fresh lemon thyme with this instead of the dried and it was wonderful. ENJOY!! *huggles* Felicia

As usual............. YUMO!!!!!!!!!!!! I love it....ooo and have everything to do it tonight! YAY!!!!!!!!!!!!!! Hugs, Melissa