Savory Balsamic Chicken

I saw this recipe in an ad in this month’s Cooking Light, and thought it looked like a nice and easy weeknight dish. It was good, but nothing special. The sauce was really strong. I mean, I love the flavor that Worcestershire sauce adds to dishes, but I think this was overkill. That and balsamic made it really tangy. I don’t think I’d make this again.

Savory Balsamic Chicken

Lea & Perrins

6 4-oz. chicken breasts

1/3 cup All-purpose flour

2 Tbsp Butter, divided

1 Tbsp Vegetable oil

1 1/2 cups Low-sodium chicken broth

1/2 cup Lea & Perrins® Worcestershire Sauce

1 1/2 Tbsp Heinz® Gourmet Balsamic Vinegar

1. Season chicken breast with salt and pepper, then dip both sides in flour.

2. Heat 1 Tbsp butter and oil in large skillet; cook chicken 4 minutes on each side or until golden brown and juices run clear. Move onto serving dish.

3. In same skillet, add remaining ingredients and bring to boil. Cook 5 minutes. Stir in remaining butter and pour over chicken.

Makes: 6 Servings (4 oz. each)

Prep time: 5 minutes

Cook time: 10 minutes

Big Flavors Rating: 3 Stars