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Balsamic Chicken with Potatoes and Arugula Recipe

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This recipe for Balsamic Chicken with Potatoes and Arugula, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Kadavy Hobcroft
Added: Monday, April 28, 2008


6 large skinless, boneless chicken thighs
2 T all purpose flour
1/2 tsp salt
3 garlic cloves
1 T salad oil
1 lb medium size red potatoes
2 bunches arugula
2 T brown sugar
2 T balsamic vinegar
2 T soy sauce

1. Cut each chicken thigh in half
2. Toss in bowl with flour and salt
3. Peel garlic cloves and cut each lengthwise in half
4. In nonstick 12" skillet over medium heat in hot salad oil cook chicken and garlic, covered 20 minutes or until brown and juices run clear, turn once during cooking time.
5. Meanwhile, cut potatoes into quarters and place in 2 qt. saucepan, cover with water and heat on high covered until boiling. Reduce heat to low and simmer covered 7 -10 minutes until tender and drain and keep warm.
6. Wash arugula and drain well.
7. In cup, stir brown sugar, balsamic vinegar and soy sauce. When chicken is done, add vinegar mix to skillet and toss to coat chicken well down. Remove skillet from heat and add potatoes and 1/2 arugula, toss to mix well. Arrange remaining arugula on platter or 4 dinner plates and top with chicken mix.

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