| 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
