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Balsamic Chicken with a Flare
Category: Main Course, Chicken
Serves:
Rating:
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Ingredients:
* 1/4 cup (50 mL) all-purpose flour * 1/4 tsp (1 mL) each salt and pepper * 4 boneless skinless chicken breasts (about 1-1/2 lb/750 g) * 2 tbsp (25 mL) extra-virgin olive oil * 3 cloves garlic, minced * 1/2 tsp (2 mL) crumbled dried sage or rosemary * 1 cup (250 mL) chicken stock * 2 tbsp (25 mL) balsamic vinegar * 2 tsp (10 mL) liquid honey * 1 tbsp (15 mL) chopped fresh parsley
Directions:
In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat. In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm. Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon. Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.