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Categories:Viewed: 80 - Published at: 9 years ago
Ingredients
- 1 12-2 lbs boneless skinless chicken breasts
- salt and pepper
- 2 -3 tablespoons all-purpose flour
- 3 tablespoons extra virgin olive oil
- 1 cup balsamic vinegar (regular flavor)
- 1 cup chicken broth (preferably homemade)
- 2 tablespoons parsley (chopped)
Method
- Cut all the chicken breasts in chunks.
- Season them with salt and pepper.
- Lightly dust with flour, shaking off the excess.
- Heat oil in non-stick frying pan.
- Lightly brown the chicken on all sides over high heat, about 2 minutes on each side.
- Add vinegar and bring to a boil.
- Reduce heat to simmer and cook until the vinegar is reduced by two-thirds.
- Add the chicken broth and continue simmering, uncovered, until the chicken is tender, about 10 minutes.
- Transfer it to a platter.
- Boil the sauce until reduced, about 10 minutes.
- Spoon the sauce over the chicken and sprinkle with parsley.
- Serve over rice.
