| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Chicken |
2 |
Servings |
INGREDIENTS
| 2 |
|
Whole skinned and boned chicken breast halves |
| 1/2 |
c |
Flour |
| 2 |
tb |
Olive Oil |
| 6 |
|
Cloves Garlic, minced |
| 1 |
c |
Nonfat chicken broth |
| 1/3 |
c |
Balsamic Vinegar |
|
|
Salt and pepper, to taste |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
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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