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Garlic Chicken Fillets in Balsamic Vinegar   serves 6  (total fat-7.66 grams)
2 pounds boneless chicken breasts, skinned, all visible fat removed 1/3 cup balsamic vinegar
½ cup all-purpose flour freshly ground black pepper to taste
2 tablespoons olive oil 1 tablespoon cornstarch
6 to 8 cloves garlic, minced 2 tablespoons water
1 cup homemade Chicken Stock

Split chicken breasts in half lengthwise and dredge in flour; remove excess. In a large skillet, heat oil over medium-high heat. Cook chicken on one side about 2 to 3 minutes, or until golden. Add garlic. Turn chicken and continue cooking about 2 to 3 minutes, or until golden. Add stock, balsamic vinegar and pepper. Reduce heat to medium-low, cover skillet and cook 5 to 10 minutes, or until chicken is tender. (The timing depends on the thickness of the fillets.) Remove chicken from skillet. Keep warm.In a small bowl, dissolve cornstarch in water, stirring until smooth. Add to skillet and cook 1 to 2 minutes, or until thick and smooth. Pour sauce over chicken and serve immediately.
Serve with Golden Rice or Savory Brown Rice ENJOY