| 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
A Message from our Provider:
“We don’t change God’s message — His message changes us.”