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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Brown sugar and balsamic vinegar lend a sweet and subtly tangy flavor to this tender almond-crusted chicken dish. Lisa Ruehlow - Blaine, MN Ingredients:
1/2 cup ground almonds |
1/4 cup king arthur unbleached all-purpose flour |
2 eggs |
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons canola oil |
1 teaspoon cornstarch |
1/2 cup chicken broth |
2 tablespoons balsamic vinegar |
1 tablespoon brown sugar |
Directions:
1. In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk eggs. Flatten chicken to 1/4-in. thickness. Dip chicken in eggs; then coat with almond mixture. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear.
2. Meanwhile, in a small saucepan, combine the cornstarch, broth, vinegar and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with chicken. Yield: 4 servings.
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