Recipe number two!

Chicken breast with bacon and sherry vinegar

5 slices bacon chopped

1/2 cup all-purpose flour

4 boneless, skinless chicken breast

salt and pepper

2 shallots, minced

1/2 cup plus 2 teaspoons sherry vinegar, ( ok this was weird because i could not find this in any stores so i called Erin. i think i used a little bit more on the sherry side.)

1/2 cup low sodium chicken broth

2 teaspoons honey

2 tablespoons unsalted butter

1. cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes, Transfer to paper towel-lined plate and pour of all but tablespoons fat from skillet.

2. Spread flour in shallow dish. pat chicken dry with paper towel and season with salt and pepper. Dredge chicken in flour, shaking off excess. cook chicken in fat in skillet until golden brown about 4 minutes per side transfer to plate.

3. add shallots to empty skillet and cook over medium heat until softened, about 1 minute. stir in 1/3 cup vinegar and simmer until syrupy, about 1 minute. add broth, honey and chicken and simmer, covered, until chicken is cooked through, about 5 minutes. transfer chicken to platter and tent with foil.

4. Continue to simmer sauce until slightly thickened, about 5 minutes. off heat, whisk in butter and remaining vinegar. pour sauce over chicken and sprinkle with bacon. Serve

Ok now for the real food

These three recipes are from the cook book called The Best Simple recipes. they all take about 30 to 35 minutes to cook.
The first one:
Chicken with Pesto-Mushroom Cream Sauce
4 boneless, skinless chicken

salt and pepper

3 table spoons of oil

10 ounces of mushrooms sliced thin

garlic cloves minced

1/2 cup of low-sodium chicken broth

1/4 cup basil pesto

2 tablespoons lemon juice

1. pat chicken dry with paper towels and season with salt and pepper. Heat 1 table spoon oil in large skillet over medium-high heat until just smoking. cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil

2. Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken in to skillet, scraping up any browned bits, and bring to a boil. reduced heat to low cover and simmer until chicken is cooked through, about 15 minutes.

3. transfer chicken to serving platter and tent with foil. return skillet to high heat and simmer until sauce s thickened, about 5 minutes. Off heat stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.

This goes great with rice, potatoes, coucous.

So busy Cooking

To Start with if you are borded and need something to do. Make giant gummy bears. it is so easy and fun. http://www.pimpthatsnack.com/project/366/1
just follow the recipe and be amaze. Also use lots of oil it will help.