Chicken With Balsamic Vinegar
- Cut all the chicken breasts in chunks. Season them with salt and pepper. Lightly dust with flour, shaking off the excess.
- Heat oil in non-stick frying pan. Lightly brown the chicken on all sides over high heat, about 2 minutes on each side. Add vinegar and bring to a boil. Reduce heat to simmer and cook until the vinegar is reduced by two-thirds.
- Add the chicken broth and continue simmering, uncovered, until the chicken is tender, about 10 minutes. Transfer it to a platter. Boil the sauce until reduced, about 10 minutes. Spoon the sauce over the chicken and sprinkle with parsley. Serve over rice.