Garlic Chicken Breast in Balsamic Vinegar

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1/3 c Balsamic vinegar
2 Whole chicken, skinned and boned
1/2 c Flour
6 Garlic; minced
2 tb Water
1 tb Cornstarch
1 c Nonfat chicken broth
Salt and pepper; to taste
2 tb olive oil

Original recipe makes 2



Dredge chicken in flour; remove excess. In large heavy non-stick skillet, heat oil over medium high heat. Cook chicken on each side for 2-3 minutes, or until golden. Add stock, vinegar and pepper. Reduce heat to medium-low, cover and cook 5-10 minutes or until chicken is tender. Remove chicken from skillet and keep warm. In small bowl, dissolve cornstarch in water, stirring until smooth. Add to skillet and cook 1-2 minutes, stirring, until thick and smooth. Pour over chicken and serve. Posted to MC-Recipe Digest V1 #339 Recipe by: Internet Source/ From: Terry Pogue Date: Wed, 11 Dec 1996 23:34:33 -465800

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So when do you add the 6 cloves of garlic?
tastyv0cals 3 years ago
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