Glazed Chicken Balsamic

1. 1

   Dredge the chicken in flour seasoned with salt and pepper.

2. 2

   Brown the chicken in a skillet in about 1 tablespoon of olive oil on MED-HI, 2 minutes on each side.

3. 3

   Add the vinegar to the skillet and bring to a boil.

4. 4

   Reduce the heat and let it simmer until the vinegar is reduced by 2/3.

5. 5

   Add the chicken broth and continue to simmer for about 10 more minutes or until the chicken is cooked through.

6. 6

   Remove the chicken and keep warm.

7. 7

   Add the rosemary and keep the sauce boiling until it's reduced to a nice sauce/glaze, about 10 more minutes.

8. 8

   Sauce the chicken and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.