Chicken with Balsamic Vinegar Sauce and Slivered Almonds

1. 1

   Chop the chicken thigh into large bite-sized pieces.

2. 2

   Season with salt, pepper, and sake, and let sit in the refrigerator for 30 minutes.

3. 3

   Whisk together the ingredients.

4. 4

   Dry roast the slivered almonds in a frying pan over medium heat until lightly browned and crisp.

5. 5

   Remove from the pan.

6. 6

   In the same frying pan, heat olive oil, then starting with the skin side down, fry both sides of the chicken thigh until heated through.

7. 7

   Turn off the heat, add the ingredients, then stir to blend the ingredients and simmer until the sauce thickens.

8. 8

   Turn off the heat, add the dry roasted slivered almonds, then coat evenly.

9. 9

   They're done!

* Per serving · 4 servings · Values may vary.

No additional tips available.