1/2 cup Balsamic Vinegar
1 Tbl. soy sauce
1/4 cup apricot or peach jam
2 tsp. butter
1 or 2 large yams
(brown sugar & butter for yams)
Marinate 3 boneless, skinless chicken breast-halves in 1/2 cup Balsamic Vinegar and 1 Tbl. soy sauce for at least 10 min. Remove chicken from marinade (save marinade) and fry meat in a pan or grill it. (Don't overcook it, or it will be dry.)
Remove meat from pan and set aside. Add marinade to pan and turn on high. After it has reduced a bit, add 1/4 cup apricot or peach jam and 2 tsp. butter. Cook and stir more until it is thickened...this is the dip for the meat.
Meanwhile, peel 1 or 2 large yams, cut in large chunks and boil for 20 min.
Drain and mash with some brown sugar and butter.
Serve sliced meat with dipping sauce and a side of mashed yams.
