Prep 20 mins
Cook 0 mins
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
- 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.
2 stars- Just OK. Not a bad recipe by any means, and it's great for beginner cooks or weeknight throw-together dinner. But for us, it wasn't remarkeable. Thank you for sharing!
I was afraid I wouldn't like the sauce, but it turned out very nicely. It was very easy to make, and you are right, it is very good with rice. Thank you!
This was great! My husband said 'make it again.'" There is nothing like taste of vinegar and worcestershire auce!