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Garlic Chicken Fillets in Balsamic Vinegar

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  • 2 lb Boneless; skinless chicken breasts
  • 1/2 c Flour
  • 2 tb Olive oil
  • 6 Cloves of garlic; minced, (up to 8)
  • 1 c Chicken broth
  • 1/3 c Balsamic vinegar
  • Freshly ground black pepper to taste
  • 1 tb Cornstarch
  • 2 tb 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 medium-high 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 medium-low, 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 on Mar 5, 1998