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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe came from Gourmet (April 1995). The original recipe called for chicken breasts with skin, but I always use skinless. It's quick and easy, and I always have everything to make it in the house. It's great served over rice. Ingredients:
2 boneless skinless chicken breasts (about 3/4 lb total) |
2 teaspoons olive oil |
1 garlic clove, minced |
2 tablespoons worcestershire sauce |
1 tablespoon balsamic vinegar |
1/2 cup low sodium chicken broth |
1/2 teaspoon dried oregano, crumbled |
1/4 teaspoon fresh lemon juice |
Directions:
1. Pat chicken dry and place between 2 sheets of plastic wrap.
2. With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
3. In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
4. Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
5. Transfer chicken with tongs to a platter.
6. Simmer sauce until reduced to about 1/4 cup.
7. Add lemon juice and salt and pepper to taste.
8. Pour sauce over chicken.
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