Recipe by AndreainDC
This recipe came from Gourmet (April 1995). The original recipe called for chicken breasts with skin, but I always use skinless. It's quick and easy, and I always have everything to make it in the house. It's great served over rice.
- 2 boneless skinless chicken breasts (about 3/4 lb total)
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1⁄2 cup low sodium chicken broth
- 1⁄2 teaspoon dried oregano, crumbled
- 1⁄4 teaspoon fresh lemon juice
Directions See How It's Made
- Pat chicken dry and place between 2 sheets of plastic wrap.
- With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
- In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
- Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
- Transfer chicken with tongs to a platter.
- Simmer sauce until reduced to about 1/4 cup.
- Add lemon juice and salt and pepper to taste.
- Pour sauce over chicken.