We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

"Tolerance" gives me room to say, "I think you're wrong, but I'll defend your right to be wrong." "Pluralism" suggests, much more strongly than most folks admit, that there isn't such thing as right and wrong - and no such thing as truth and error. As it is practiced more and more in America, pluralism tends to require that you not only leave room for your neighbor to believe what he believes, but that you also refrain from disagreeing with it. There's a world of difference between the two perspectives. Tolerance promotes civility combined with clear thinking. Pluralism promotes civility combined with mushy-headedness.
Joel Belz

Some Christians misunderstand God's plan for His kingdom. They want to establish it their own way rather than waiting for God to do it His way. God's way of establishing the kingdom is primarily through the preaching of the cross. But that does not seem very effective to most people. They would prefer to use force, which is the kind of thinking that leads to bloody crusades. Or they would rather entertain people into the kingdom, which is the kind of thinking that leads to man-centered worship.
Philip Graham Ryken

Chicken Breasts with Balsamic Vinegar Sauce

0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables Sami Poultry, Main dish, Sauces 4 Servings

INGREDIENTS

2 Whole chicken breasts, boned
And halved
Salt and freshly ground
Pepper
2 tb Butter; divided
1 tb Vegetable oil
1 tb Finely chopped shallots
3 tb Balsamic vinegar
1 1/2 c Chicken broth
2 ts Finely chopped fresh
Marjoram

INSTRUCTIONS

Sprinkle chicken with salt and pepper. Heat 1 tb butter and the oil in
large heavy frypan over high heat. Add chicken, skin-side down, and cook
until skin is crisp. Reduce heat to medium-low; turn chicken breasts over
and cook until chicken is no longer pink inside, about 12 minutes. Transfer
chicken to heated platter and keep warm in oven.
Pour off all but 1 tb fat from frypan. Add shallots and cook over
medium-low heat for 3 minutes or until translucent, scraping up any browned
bits. Add vinegar and bring to a boil. Boil for 3 minutes or until reduced
to a glaze, stirring constantly. Add broth and boil until reduced to 1/2
cup, stirring occasionally. Season to taste with salt and pepper.
Remove sauce from heat and whisk in remaining 1 tb butter and marjoram.
Whisk in any juices from chicken. Spoon sauce over chicken and serve
immediately.
Makes 4 servings. Source: The Vancouver Sun Sept 21/94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?