Thursday, November 11, 2010

Sweet and Sour and VERY Gourmet!

I've been saving this recipe for Sweet and Sour Chicken with Carrots from an old Gourmet magazine for a while now and finally made it tonight. I substituted some Baby Carrots and left out the Cinnamon (Greg's not a fan). I also added a dash of Balsamic Vinegar and used chicken broth instead of water to intensify the flavor and it came out really good! Gourmet meal on a Thursday night is ALL good in my book!

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