HAPPY NEW YEAR!!!!!

The Mad Greek is back for another year of silliness in the kitchen!
We are currently doing our yearly project of creating The Restaurant of our choice, so we will only be in the actual kitchen on Fridays, so don't be alarmed as we will resume semi normality in February!  So enjoy today's Menu....

Chicken Tenders with Balsamic Vinegar and Capers

Ingredients

TT cup all-purpose flour

1 crushed garlic clove

TT black pepper

 3 Pc pounded chix tenders

 2 tablespoons olive oil

TT cup balsamic vinegar

TT cup chicken broth

TT lemon juice

TT capers

Directions

Dredge the chix in the seasoned flour. Shake off the excess flour.  Heat the oil in a large skillet over medium-high heat. Cook the chix in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, add chix 3 to 4 minutes. Remove the chix to a serving platter,  and then stir the lemon and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.