Dan & Karen's Balsamic Chicken
Why I Love This Recipe
This recipe comes from my cousin and his wife in Ann Arbor. I cut down the amount of oil in the original recipe. Recipe calls for 1 1b chicken breast, to feed 4. However, most chicken breasts have gone all Pam Anderson..hard to find 4/1lb. I usually just pound out the 3/package so they will cook evenly, cut into 6 or more pieces.
I usually serve this over couscous that has been cooked in chicken broth and then mixed with fresh herbs from the garden. Steamed brocolli with a sesame/soy/balsamic glaze is a good side.
Ingredients You'll Need
1 T Olive Oil
1 t. salt
1 t. pepper
1/3 C Flour
1 1b chicken breasts
1 large white onion thinly sliced
1 C Chicken broth
3 T balsamic vinegar
Directions
Heat oil in large pan.
Mix Flour, 1/2 t salt and 1/2 t pepper on plate. Dredge chicken breasts/pieces through flour mixture coating both sides.
Brown chicken in pan about 4 minutes each side. Remove from pan and keep warm.
Add onion to pan and saute for 1 minute.
Add broth, balsamic vinegar, and remaining salt and pepper to the pan and bring to a boil, scraping any brown bits from the bottom of the pan.
Boil 7 minutes until sauce is reduced and slightly syrupy.
Serve onion sauce over chicken...over couscous, rice or orzo.
