Search for anything:

Chicken With Balsamic Vinegar And Fresh Basil

chicken - breast

2 whole boneless chicken breasts; skinned and halved
2 tablespoons vegetable oil; divided
1 shallot; chopped fine
1 large clove garlic; chopped fine
1/3 cup chicken stock
1 tablespoon balsamic vinegar
pinch brown sugar
1 tablespoon chopped fresh basil
salt and pepper

Pound chicken breasts until about 1/2-inch thick, In large heavy frypan, heat I tablespoon oil over medium-high heat. Add chicken and sauté for about 8 minutes or until no longer pink inside, turning once. Remove frypan from heat. Transfer chicken to serving platter and keep warm. Add remaining 1 tablespoon oil to frypan and place over medium-low heat. Add shallot and garlic; sauté for about 1 minute. Add stock to frypan and bring to a boil, stirring and scraping browned bits from bottom of pan. Boil for 2 minutes or until slightly reduced. Reduce heat and stir in vinegar, brown sugar, basil and salt and pepper to taste; cook for 1 minute. Pour over chicken. Serve the chicken with fettuccine on the side, tossed with a teaspoon of olive oil and sprinkled with Parmesan or chopped parsley, and, when the main course is cleared away, a salad of mixed greens.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU