Chicken With Balsamic Vinegar

1. 1

   Cut all the chicken breasts in chunks.

2. 2

   Season them with salt and pepper.

3. 3

   Lightly dust with flour, shaking off the excess.

4. 4

   Heat oil in non-stick frying pan.

5. 5

   Lightly brown the chicken on all sides over high heat, about 2 minutes on each side.

6. 6

   Add vinegar and bring to a boil.

7. 7

   Reduce heat to simmer and cook until the vinegar is reduced by two-thirds.

8. 8

   Add the chicken broth and continue simmering, uncovered, until the chicken is tender, about 10 minutes.

9. 9

   Transfer it to a platter.

10. 10

    Boil the sauce until reduced, about 10 minutes.

11. 11

    Spoon the sauce over the chicken and sprinkle with parsley.

12. 12

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.