The Queen’s Kitchen


Garlic-Balsamic Chicken March 14, 2004

Filed under: Chicken — Carrie @ 7:34 pm

Mike and I have totally fallen in love with this recipe from the American Heart Assosiactions Low Fat, Low Cholesteral cookbook.

Boneless, skinless chicken breasts cut into strips.
1/2 cup flour
2 tsp olive oil
6-9 cloves garlic, minced
1 cup chicken broth (I use a bullion cube and a cup of water)
1/3 cup balsamic vinegar
pepper to taste
2 T. cold water
1 T. corn starch

Dredge chicken tenders through flour until coated well.

Heat olive oil over medium heat in a large frying pan. When hot, add chicken and brown both sides until golden (2-3 minutes).

Meanwhile, mix cold water and cornstarch together in a small bowl.

Add garlic, chicken broth, pepper and balsamic vinegar. Reduce heat and cook on medium-low until chicken is done (five or six minutes).

Remove chicken. Add in the cornstarch-water mix. then cook 1-2 minutes until thick and smooth. Pour sauce over chicken and serve immediately.

We love to serve this with rice.