|
2T |
olive oil |
|
about 1 lb |
chicken cutlets, approximately 4-5 cutlets |
|
|
salt, pepper, and thyme, to taste |
|
1 C |
flour for dredging cutlets |
|
6-8 |
garlic cloves, thinly sliced |
|
1 14 oz can |
chicken stock |
|
1/4 C |
balsamic vinegar |
1. Pour olive oil into large sautŽ pan, preferably non-stick, and put heat on medium high. Season flour with salt, pepper, and thyme. Dredge rinsed cutlets in flour, shaking off excess. Place cutlets in pan and sautŽ until golden on one side, about 4 minutes.
2. Add garlic to the pan, and then flip cutlets over. Cook until golden on this side, about 4 minutes.
3. Combine chicken stock with balsamic vinegar and add to pan. Bring to a boil, then reduce heat and cover pan. Simmer gently, turning cutlets over occasionally, until chicken is cooked through, approximately 5-8 minutes.
4. Remove cutlets from pan, place on serving dish, and cover to keep warm. Raise heat and reduce liquid until it thickens and forms a glaze. Pour glaze over chicken and serve.
Notes:
á I generally add additional time to the pan with the garlic.
á The measurement of balsamic vinegar is approximate. I generally add it to the chicken stock until I can taste the tang and sweetness of the balsamic in the mixture.
á The original recipe called for swirling a couple of T of butter into the glaze at the end, but I found it didnÕt add much.
á We generally serve this with some garlic rice (a cup of cooked long grain rice, added to a few cloves of thinly sliced garlic sautŽed in a little olive oil).