Balsamic-glazed Chicken thighs

Hey y'all! So, here's the story:
I went to the grocery store, looking for boneless, skinless chicken breasts, but the store was out of them. So I just decided to buy some chicken thighs. Which is still ok, because I love dark meat. When I was cooking the other night, I was trying to come up with a new recipe, a way to impart some awesome flavor into this dark meat. Well, in my apartment I have a bottle of balsamic vinegar. With this in mind, I decided to use that in the recipe. Whenever you cook down and reduce balsamic vinegar, it turns into this sweet glaze. So that's just what I did. The best part about this recipe is that there isn't a lot of added oils, so if you are trying to watch your weight, you won't have any guilt after eating this chicken. Here is the recipe. You will all love it.

4 chicken thighs (bone and skin intact)
2 T Extra virgin olive oil
5 cloves garlic, chopped
salt
pepper
Greek seasoning
oregano
pinch or two of cinnamon
1/3 - 1/2 cup Balsamic vinegar
On one side of the chicken, season it with salt, pepper , greek seasoning, and the oregano (to taste).

Heat skillet to medium heat and drizzle a little bit of olive oil, twice around the pan. This is about 2 tablespoons (2 T).  When the pan is hot enough,  add the chicken and brown on one side. I also put a lid on top the chicken for even, thorough cooking. When it is golden on one side, flip it over and season with the same amount of seasoning that you used on the first side. Put lid back on. Drain off a little bit of the oil and rendered fat from the thighs.

In the meantime,heat  a small saucepan on medium head and add the vinegar. Let it reduce down to about 1/2. Add in the chopped garlic and the pinch of cinnamon. When it is done reducing, pour the balsamic glaze over the chicken, distributing it evenly onto each piece. When the glaze drips down into the bottom of the pan, swirl the chicken around in the pan so that the glaze mixes with the remaining oil in the pan. This will coat the other side of the meat as well. Let it sit in the pan for 5 or so minutes to finish cooking. Then eat it and enjoy!
Here is a visual! :)

Chicken-fried steak with country gravy

Chicken-fried steak is one of my favorite comfort foods. This dish is an easy way to turn a cheap cut of meat into a juicy, tasty dish, even on a budget. It is served with a white country gravy and can be eaten even at room temperature. Here is the recipe. Enjoy!
8 cube steaks (name of the meat)
1 c flour
1 c bread crumbs
1 1/2  tsp salt
1 1/2 tsp pepper
greek seasoning (optional)
oregano
vegetable oil
2 eggs
1/4 cup milk

Heat a skillet on med-high heat and add enough vegetable oil so that it is 1/4 inch deep in the skillet.

Meanwhile, in a bowl, whisk together the eggs, milk,  1/2 tsp salt and pepper, greek seasoning, and oregano.
In another bowl, combine the flour, bread crumbs,  and the rest of the salt and pepper. Dip the steaks into the egg mixture, then dredge it into the flour/breadcrumb mixture. When the oil is hot enough, add the steak.
Tip: to test the readiness of the oil, splash a little water onto the oil. When the oil is ready, it will produce a sizzle.
Cook the steaks on one side until golden brown, and then flip over and cook the other side until there is no more blood coming out of the steak.
Set aside on a plate lined with 2 or 3 paper towels.

While the steaks are draining, make the gravy.
Here's the recipe:
2 T butter
2-3 T flour
1/2 to 3/4 c milk (whatever kind you have on hand)
salt and pepper to taste

Heat a pan on medium high heat. Melt the butter, then whisk in the flour and keep whisking for several minutes to cook the flour. Now add the milk and whisk until the mixture doesn't look like a paste anymore. Turn the heat down to med-low heat and let the mixture thicken and the flour cook some more. You may add a little water to thin it out if you would like. Add the salt and pepper to your taste preference.
When the gravy is as you would like it, pour over the steak and enjoy.