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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
⅓ cup All-purpose flour
2 tablespoon Butter, divided
1 tablespoon Vegetable oil
1 ½ cups Low-sodium chicken broth
½ cup Lea & Perrins® Worcestershire Sauce
1 ½ tablespoon Heinz® Gourmet Balsamic Vinegar
1. Season chicken breast with salt and pepper, then dip both sides in flour.
2. Heat 1 tablespoon 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
JonathanUribe says
Well, I totally missed the part where you said that you wouldn't make this again.. And I forged boldly ahead. When cooking the sauce, I too was worried about the tanginess. To remedy this, I added around a teaspoon of lemon, and chopped garlic. This gave it a more rounded flavor, and I think improved it somewhat.
Ashley says
Yeah, we rate everything around here...it wasn't horrible but it was definitely overkill. Your additions sound great, though!
Anonymous says
Really? I made this on lamb chops tonight and we loved it. It could be that the balsamic used makes some difference in the flavor, though. We have one from Trader Joes right now.
Equality7-2521 says
This is the best way to eat chicken. Everything else pales in comparison.