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Garlic Chicken Fillets In Balsamic Vinegar
2 Lbs. Chicken Breast Halves -- boneless & skinned 1/2 Cup Flour 2 Tsp Olive Oil 6 -8 Cloves Garlic -- minced 1 Cup Chicken Stock 1/3 Cup Balsamic Vinegar Black Pepper To Taste 1 Tbls Cornstarch 2 Tbls Water 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 co ok 5-10 minutes or until chicken is tender. Remove chicken from skillet and kee p warm. In small bowl, dissolve cornstarch in water, stirring until smooth. Ad d to skillet and cook 1-2 minutes, stirring, until thick and smooth. Pour over chicken and serve. |
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