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Prep Time: 0 Minutes Cook Time: 34 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Oh this was good. We didn't want to let one drop go to waste, so we ate it on rice to sop up the extra sauce. From Saving Dinner by Leanne Ely. Ingredients:
3 tablespoons flour |
6 boneless skinless chicken breast halves or 6 boneless skinless chicken thighs |
1 cup balsamic vinegar |
1 cup chicken broth |
1 teaspoon rosemary |
Directions:
1. Dredge the chicken in flour seasoned with salt and pepper.
2. Brown the chicken in a skillet in about 1 tablespoon of olive oil on MED-HI, 2 minutes on each side.
3. Add the vinegar to the skillet and bring to a boil. Reduce the heat and let it simmer until the vinegar is reduced by 2/3.
4. Add the chicken broth and continue to simmer for about 10 more minutes or until the chicken is cooked through. Remove the chicken and keep warm.
5. Add the rosemary and keep the sauce boiling until it's reduced to a nice sauce/glaze, about 10 more minutes.
6. Sauce the chicken and enjoy.
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