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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Sometimes I use half balsamic & half red wine vinegar. Makes the house smell funny, but it taste so yummy! Ingredients:
3 tablespoons flour |
salt and pepper, to taste |
6 boneless skinless chicken breast halves |
1 tablespoon olive oil |
1 cup balsamic vinegar |
1 cup chicken broth |
1 teaspoon rosemary, pressed |
Directions:
1. In a plate, blend flour, salt & pepper. Dredge chicken & tap off any excess.
2. In a skillet, heat oil over medium-high heat. Add chicken & brown quickly on both sides, abt. 2 minutes per side.
3. Add vinegar & bring to a boil.
4. Reduce heat & let simmer until vinegar is reduced by abt. 2/3rds.
5. Add the chicken broth & continue to simmer until the chicken is tender & fullt cooked, abt 10 minutes.
6. Remove chicken & keep warm. Add rosemary & keep sauce boiling until it's reduced some more, abt. another 10 minutes.
7. Serve with sauce spooned on top.
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