| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Chicken | 2 | Servings |
INGREDIENTS
| 2 | Whole skinned and boned | |
| chicken breast halves | ||
| 1/2 | c | Flour |
| 2 | T | Olive Oil |
| 6 | Cloves Garlic, minced | |
| 1 | c | Nonfat chicken broth |
| 1/3 | c | Balsamic Vinegar |
| Salt and pepper, to taste | ||
| 1 | T | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Dredge chicken in flour; remove excess. In large heavy non-stick skillet, heat oil over medium high heat. Cook chicken on each side for 2-3 minutes, or until golden. Add stock, vinegar and pepper. Reduce heat to medium-low, cover and cook 5-10 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 1-2 minutes, stirring, until thick and smooth. Pour over chicken and serve. Posted to MC-Recipe Digest V1 #339 Recipe by: Internet Source/tpogue@idsonline.com From: Terry Pogue <tpogue@ids2.online.com> Date: Wed, 11 Dec 1996 23:34:33 -465800
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