| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Finely chopped onion |
| 2 |
lg |
Garlic cloves; minced |
| 1 1/4 |
lb |
Boneless skinless chicken breasts; cut into 1-inch |
|
|
; pieces |
| 2 |
tb |
Balsamic vinegar or 1 1/2 tablespoons red |
|
|
; wine vinegar |
| 1 |
ts |
Dijon mustard |
| 1/4 |
c |
Chopped fresh basil; (optional) |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Add onion and
garlic and saute until just tender, about 4 minutes. Add chicken and
cook until chicken is brown, stirring constantly, about 3 minutes.
Stir in vinegar and mustard. Continue cooking until chicken is tender
and cooked through, stirring constantly, about 3 minutes. Season with
salt and pepper. Sprinkle with basil if desired.
Serves 4.
Bon Appetit December 1991
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