Ingredients:
8 (4 ounce) boneless skinless chicken breasts
1/2 cup flour
2 tablespoons olive oil
8 cloves minced garlic
1 cup chicken stock
1/3 cup balsamic vinegar
1 tablespoon cornstarch
2 tablespoons water
Directions:
Dredge chicken breasts in flour.
In a large skillet heat oil over medium high heat.
Cook breasts 3 minutes on one side; add garlic.
Turn chicken and continue cooking 2 to 3 minutes.
Add stock, vinegar and pepper to taste.
Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender.
Remove chicken and keep warm.
In small bowl combine water and cornstarch, stirring until smooth.
Add to skillet and cook 1 to 2 minutes until thick and smooth.
Pour sauce over chicken and serve.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.