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Garlic Chicken Breast in Balsamic Vinegar

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  • 2 Whole skinned and boned chicken breast halves
  • 1/2 c Flour
  • 2 tb Olive Oil
  • 6 Cloves Garlic, minced
  • 1 c Nonfat chicken broth
  • 1/3 c Balsamic Vinegar
  • Salt and pepper, to taste
  • 1 tb Cornstarch
  • 2 tb 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 cook 5-10 minutes or until chicken is tender. Remove chicken from skillet and keep warm. In small bowl, dissolve cornstarch in water, stirring until smooth. Add to skillet and cook 1-2 minutes, stirring, until thick and smooth. Pour over chicken and serve. Posted to MC-Recipe Digest V1 #339
Recipe by: Internet Source/
From: Terry Pogue <>
Date: Wed, 11 Dec 1996 23:34:33 -465800