Recipe - Garlic Chicken Fillets In Balsamic Vinegar

2 pound Boneless; skinless chicken
breasts
One half cup Flour
2 tablespoon Olive oil
6 Cloves of garlic; minced,
(up to 8)
1 cup Chicken broth
1/3 cup Balsamic vinegar
Freshly ground black pepper
to taste
1 tablespoon Cornstarch
2 tablespoon Water

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 mediumhigh 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 mediumlow, 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