Garlic Chicken Fillets in Balsamic Vinegar
Yield
servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breast halves, boneless, skinless
boneless, skinless |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
olive oil
|
|
| 6 to 8 | cloves |
garlic
minced |
|
| 1 | cup |
chicken broth
|
|
| ⅓ | cup |
balsamic vinegar
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breast halves, boneless, skinless
boneless, skinless |
|
| 118 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
olive oil
|
|
|
garlic
minced |
|
||
| 237 | ml |
chicken broth
|
|
| 79 | ml |
balsamic vinegar
|
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
Directions
Dredge chicken in flour; remove excess.
In large heavy non-stick skillet, heat oil over medium high heat.
Cook chicken on each side for 2 to 3 minutes, or until golden.
Add stock, vinegar and pepper.
Reduce heat to medium-low, cover and cook 5 to 10 minutes or until chicken is tender.
Remove chicken from skillet and keep warm.
In small bowl, dissolve cornstarch in water, stirring until smooth.
Add to skillet and cook 1 to 2 minutes, stirring, until thick and smooth.
Pour over chicken and serve.
