Prep 0 mins
Cook 34 mins
Oh this was good. We didn't want to let one drop go to waste, so we ate it on rice to sop up the extra sauce. From Saving Dinner by Leanne Ely.
- 3 tablespoons flour
- 6 boneless skinless chicken breast halves or 6 boneless skinless chicken thighs
- 1 cup balsamic vinegar
- 1 cup chicken broth
- 1 teaspoon rosemary
- Dredge the chicken in flour seasoned with salt and pepper.
- Brown the chicken in a skillet in about 1 tablespoon of olive oil on MED-HI, 2 minutes on each side.
- Add the vinegar to the skillet and bring to a boil. Reduce the heat and let it simmer until the vinegar is reduced by 2/3.
- Add the chicken broth and continue to simmer for about 10 more minutes or until the chicken is cooked through. Remove the chicken and keep warm.
- Add the rosemary and keep the sauce boiling until it's reduced to a nice sauce/glaze, about 10 more minutes.
- Sauce the chicken and enjoy.
This was absolutely fantastic!!! the balsamic vinegar and the chicken broth makes for a wonderful combination of flavors. I served the chicken and sauce over brown rice and accompanied it with a nice green salad. I will be making this again.
This was good, but my boyfriend and I both agreed that there was something about the flavor that was a bit . . .strange? I'm not sure what the right word is, esp since I can't really put my finger on it. Maybe there was too much balsamic? The rosemary did lend a great dimension to the sauce that I wan't expecting, and overall I did like it, but I'll probably do some exprimenting in the future -- maybe I'll try adding butter and decreasing the amount of balsamic or something.