- Ready In:
- 2 lbs chicken cutlets
- 1⁄2 cup flour
- 1⁄4 cup olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1⁄4 cup balsamic vinegar (approx, I go twice around the pan)
- 6 -8 leaves fresh sage
- salt & pepper
- Dredge the cutlets in flour.
- Brown in garlic and oil.
- Remove cutlets and deglaze pan with balsamic vinegar (twice around) and chicken broth (1/2- 1 cup).
- Be sure to scrape up bits from bottom of pan.
- Add cutlets back to pan.
- Add fresh sage, salt and pepper.
- Simmer until done, approximately 20 minutes.
- Sauce should be thickened and reduced.
- Serve over rice or pasta.
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Perfect light, quick dinner. The changes I made were that I used 5 boneless skinless chicken breasts and didn't bother flattening them and I used 6 garlic cloves instead of 2. We just happen to really like garlic. I also added 1 Tbsp unsalted butter to the sauce to help with a shiny glaze for presentation. We were looking for a light meal so just served the chicken with grilled Red onion, Yellow pepper and Asparagus. Oops; almost forgot, I used Fig Balsamic vinegar because my mother in-law just gave it to me today. I highly recommend this dish.
This is a wonderful moist chicken dish. I used chicken breasts that I flattened with meat mallet. The sauce cooked away and I added a touch extra broth to deglaze the pan at the end and pour over the chicken. Served the chicken on top of rice with a side of Rita's French Green Beans with Garlic and Sliced Almonds recipe #107639.
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I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion. Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!