Vegetables and Chicken with Cottage Cheese and Balsamic Vinegar

I thought of experimenting with cheese and balsamic vinegar and have created this recipe as a result. It has that strong cheesy taste and fragrance of balsamic vinegar. I think the taste is interesting enough for me to post it here. I just hope it is up to the taste of the readers too...

Ingredients:

¼ kg Chicken thigh fillets (halved)

½ cup Mixed green peas, carrots, and corn kernels

1 tsp. Cottage cheese

1 tbsp. Balsamic vinegar

¼ tsp Worcestershire sauce

¼ cup White wine

¼ tsp. Iodized salt

2 tbsp. Butter

1 tsp. Extra virgin olive oil

2 tbsp. Safflower oil (for frying the chicken)

1/8 tsp. Black pepper (freshly milled)

1 tbsp. Garlic (minced)

½ cup water

1 pc. Onion (medium, finely sliced)

Cooking Procedure:

Heat the safflower oil in a Teflon pan. Sprinkle some freshly milled black pepper on the chicken and fry each side until golden brown and set aside.

Discard the oil from frying the chicken (this is laden with cholesterol from the chicken fat). In the same pan, heat the olive oil and sauté in the oil, the garlic and onion until the garlic is golden brown and onion starts to caramelize. Add the chicken and mix. Add the balsamic vinegar and again mix to distribute throughout the chicken evenly. Pour in the wine and continue cooking at high heat for another two minutes. Add the vegetables, salt, pepper, Worcestershire sauce and the water. Cover and boil at high heat until sauce is reduced to approximately ½ cup liquid. Add the butter and mix well. Enjoy with pita bread or rice.