Prep 10 mins
Cook 15 mins
This is a low-fat way to make chicken with lots of flavor.
- 1 1⁄2-2 lbs boneless skinless chicken breasts
- salt and pepper
- 2 -3 tablespoons all-purpose flour
- 3 tablespoons extra virgin olive oil
- 1 cup balsamic vinegar (regular flavor)
- 1 cup chicken broth (preferably homemade)
- 2 tablespoons parsley (chopped)
- 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.
this is the best chicken I ever had over rice oh my goodness I am just drooling thinking about it yuuuuummmy
It has the potential to be very good, but something about the proportions of everything led to the only flavor being the vinegar. Not real great for a chicken dish. Also took a lot longer than the recipe indicated.