Glazed Balsamic Chicken
This recipe makes 4 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||2 g|
- Portion size: 4
This juicy chicken, with its sweet and sour glaze, from the May 2004 issue of Canadian Living ("Yes, Have Chicken Tonight!") is so simple that you can make it from start to finish in 15 minutes. Serve with mashed potatoes or noodles.
- 1/4 cup 1/4cupall-purpose flour
- 1/4 tsp 1/4tspeach salt and pepper
- 4 4boneless skinless chicken breastboneless skinless chicken breasts
- 2 tbsp 2tbspextra-virgin olive oil
- 3 3cloves garlic, minced
- 1/2 tsp 1/2tspcrumbled dried sage or rosemary
- 1 cup 1cupchicken stock
- 2 tbsp 2tbspbalsamic vinegar
- 2 tsp 2tspliquid honey
- 1 tbsp 1tbspchopped fresh parsley
In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.
In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.
Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.
Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.
Source : Canadian Living Magazine: May 2004