Salt and Pepper (or use your favorite chicken spices that aren't a particular type of cuisine) four Chicken Breasts and heat one Tablespoon of oil in a skillet (we use a dutch oven to reduce splatter) until hot and steamy. Cook on one side for 5 minutes at medium high, then reduce heat to medium, add lid and cook for 15 more minutes. (Should reach 160F on a meat thermometer)
Remove all but one table spoon of fat from the pan and add 1/2 cup of low sodium chicken broth (box or can okay), 2 Tablespoons of honey, and nice sprinkles of Rosemary, Marjoram, and Fennel. Remove from stove and whisk in 4 Tablespoons of butter and 2 teaspoons of white wine vinegar. We use this as a dipping sauce for the chicken and serve in individual containers. Now after all this French cooking, you'll need to go for a walk to burn off the calories! :)
May Stamp Camp Creations
I'm sure you recognize Jackie Topa's Stationery Box. I haven't made these with my stampers until now, and I really hope they enjoy them!
We'll also make this Origami Box, but I'm not sure who to credit for the design...sorry.