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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made this for the first time last night & my husband announce that we will be having it again! The chicken is moist, the glaze is a very mild sweet & sour and its simle to make! The recipe came from the Canadian Living booth at the Good Food Festival in Toronto. Ingredients:
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breasts |
2 tablespoons extra virgin olive oil |
4 cloves garlic, minced |
1/2 teaspoon dried sage |
1 cup chicken stock |
2 tablespoons balsamic vinegar |
2 teaspoons liquid honey |
1 tablespoon chopped fresh parsley |
Directions:
1. Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
2. Don't discard remaining flour when you remove the chicken.
3. Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
4. Remove to a plate& keep warm in the oven.
5. Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
6. Sprinkle with remaining flour& cook, stirring, for 30 seconds.
7. Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
8. Return chicken& any accumulated juices to the skillet, turning to coat.
9. Cook, turning occasionally, until chicken is glazed, about 5 minutes.
10. Sprinkle with parsley before serving.
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