Worcestershire Chicken

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.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 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

1. Pat chicken dry and place between 2 sheets of plastic wrap.
2. With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
3. In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
4. Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
5. Transfer chicken with tongs to a platter.
6. Simmer sauce until reduced to about 1/4 cup.
7. Add lemon juice and salt and pepper to taste.
8. Pour sauce over chicken.