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Balsamic Chicken

November 6, 2006 by Lisa

Sadly not terribly photogenic, so there’s no piccie, but was it quick, easy and delicious.


  • 4 skinless chicken breast fillets
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 2 garlic cloves, crushed
  • 1 tablespoon butter
  • 1/4 cup flour
  • salt and pepper

Pound chicken breasts to about 1/4-inch thickness. Dredge in flour seasoned with salt and pepper. Heat the oil in a large frying pan. Cook the chicken until nicely browned and cooked through. Remove chicken to a platter and keep warm. Add vinegar, broth and garlic to the frying pan and cook over a medium-high heat for about 5 to 10 minutes until the sauce is reduced. Stir in the butter to finish. Spoon the sauce over the chicken.

1 Comment »

  1. Felipe says:

    I make the same thing and add either a can of rotel teootmas or fresh pico de gallo (depending on what I have) and lime juice. Not as healthy- but adding a little garlic salt helps a lot too. I put this over a salad or eat it by itself and its delicious!

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