Garlic Chicken Fillets in Balsamic Vinegar
Dredge chicken in flour; remove excess. In large heavy non-stick skillet, heat oil over medium high heat. Cook chicken on each side for 2-3 minutes, or until golden.
Add stock, vinegar and pepper. Reduce heat to medium-low, cover and cook 5-10 minutes or until chicken is tender.
Remove chicken from skillet and keep warm. In small bowl, dissolve cornstarch in water, stirring until smooth. Add to skillet and cook 1-2 minutes, stirring, until thick and smooth. Pour over chicken and serve.
2 Lbs. Chicken Breast Halves (boneless and skinned)
1/2 Cup Flour
2 Tsp Olive Oil
6-8 Cloves Garlic (minced)
1 Cup Chicken Stock
1/3 Cup Balsamic Vinegar
Black Pepper To Taste
1 Tbls Cornstarch
2 Tbls Water