| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | 1 | Servings | |
INGREDIENTS
| 2 | lb | Boneless; skinless chicken breasts |
| 1/2 | c | Flour |
| 2 | tb | Olive oil |
| 6 | Cloves of garlic; minced, (up to 8) | |
| 1 | c | Chicken broth |
| 1/3 | c | Balsamic vinegar |
| Freshly ground black pepper to taste | ||
| 1 | tb | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
American Heart Association Lowfat, Low Cholesterol Cookbook Split chicken breasts in half lengthwise and dredge in flour; remove excess. In large, nonstick skillet heat oil over medium-high heat. Cook chicken breasts on one side about 2 to 3 minutes or until golden. Add garlic. Turn chicken and continue cooking about 2 to 3 mintues or until golden. Add stock, balsamic vinegar and pepper. Reduce heat to medium-low, cover skillet and cook 5 to 10 minutes or until chicken is tender. Remove chicken from skillet. Keep warm. In a small bowl, dissolve cornstarch in water, stirring until smooth. Add to skillet and cook 1 to 2 minutes or until thick and smooth. Pour sauce over chicken and serve immediately. Posted to TNT Recipes Digest by corrinel@earthlink.net on Mar 5, 1998
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