| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
April 1995 |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole boneless chicken breasts with skin; (about 3/4 pound |
|
|
; total),halved |
| 2 |
ts |
Olive oil |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Low-salt chicken broth |
| 1 1/2 |
ts |
Finely chopped fresh oregano; or 1/2 teaspoon |
|
|
; dried,crumbled |
| 1/4 |
ts |
Fresh lemon juice |
INSTRUCTIONS
Pat chicken dry and place between 2 sheets of plastic wrap. With a meat
pounder flatten chicken lightly to about 1/2-inch thickness and season with
salt and pepper.
In a large non-stick skillet heat oil over moderate heat and cook chicken,
skin sides down, 6 minutes on each side. Add garlic, Worcestershire sauce,
vinegar, broth, and oregano and simmer until chicken is cooked through,
about 4 minutes. Transfer chicken with tongs to a platter and simmer sauce
until reduced to about 1/4 cup. Add lemon juice and salt and pepper to
taste.
Pour sauce over chicken.
Serves 2.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 126 Calories (kcal); 10g Total Fat; (61% calories from fat);
6g Protein; 8g Carbohydrate; 0mg Cholesterol; 315mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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