Total Time
Prep 5 mins
Cook 25 mins

The flavor of balsamic vinegar and sage compliment eachother so well with the chicken. I prefer this dish served over basmati rice. My friend Michele (who gave me this recipe) prefers it over noodles. Either way, hope you enjoy.

Ingredients Nutrition


  1. Dredge the cutlets in flour.
  2. Brown in garlic and oil.
  3. Remove cutlets and deglaze pan with balsamic vinegar (twice around) and chicken broth (1/2- 1 cup).
  4. Be sure to scrape up bits from bottom of pan.
  5. Add cutlets back to pan.
  6. Add fresh sage, salt and pepper.
  7. Simmer until done, approximately 20 minutes.
  8. Sauce should be thickened and reduced.
  9. Serve over rice or pasta.


Most Helpful

This is crazy yummy and easy!

Ginger Kid July 18, 2011

Perfect light, quick dinner. The changes I made were that I used 5 boneless skinless chicken breasts and didn't bother flattening them and I used 6 garlic cloves instead of 2. We just happen to really like garlic. I also added 1 Tbsp unsalted butter to the sauce to help with a shiny glaze for presentation. We were looking for a light meal so just served the chicken with grilled Red onion, Yellow pepper and Asparagus. Oops; almost forgot, I used Fig Balsamic vinegar because my mother in-law just gave it to me today. I highly recommend this dish.

Doesn't Do Dishes March 14, 2009

This is a wonderful moist chicken dish. I used chicken breasts that I flattened with meat mallet. The sauce cooked away and I added a touch extra broth to deglaze the pan at the end and pour over the chicken. Served the chicken on top of rice with a side of Rita's French Green Beans with Garlic and Sliced Almonds recipe #107639.

PaulaG March 15, 2005

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