Balsamic chicken

• 1/2 cup balsamic vinegar
• 3/4 cup chicken broth
• 3 tablespoons white sugar
• 1-1/2 cloves garlic, minced
• 1-1/2 teaspoons dried Italian herb seasoning
• 6 skinless, boneless chicken breast halves
• 1 tablespoon and 1-1/2 teaspoons olive oil

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DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.

1. Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Tuscan vegetable bean soup

3 cans cannelloni beans, drained
1 can diced tomatoes
3 stalks celery, diced
1 onion diced ( one onion)
1 cup or more diced carrots (3 carrots)
1 tsp minced garlic
2 small zucchini diced
6 cups veggie or chicken broth (1 box)
salt (1 tsp)  and pepper (1/2 tsp)
1 tsp dried thyme
1/2 tsp dried sage
1 cup or more chopped fresh spinach

You can start with the onions and chop everything else as you go but make sure nothing burns. Saute onion in olive oil in  large soup pot.  Chop and add celery, garlic and carrots.  Add spices and tomato. Add zucchini. and broth. Add 2 cups beans. Mash the third cup before adding to make broth thicker and tastier. Add spinach last.  Simmer 15 min or until veggies are tender.