This is such a simple recipe for those nights that you don't have much time to prepare something gourmet. I like sauces to have some substance, so I added cornstarch to the balsamic sauce and it really thickened it up. It is healthy, simple, and quick so I have to give Southern Living props for sharing this recipe... but I probably won't make it again. It was good, but it didn't really leave a memorable impression. I just wanted to let you know what I thought and be completely honest with you about this one! If you try it, let me know what you think.
Balsamic-Garlic Chicken Breasts
(Adapted from Southern Living - July 2010)
Yield: 4 Servings
4 Boneless Skinless Chicken Breasts
1 tsp. Salt
1 tsp. Pepper
2 Tbsp. Butter
1 Tbsp. Vegetable Oil
1/2 C. Chicken Broth (I make my own)
1/4 C. Balsamic Vinegar
1 Tbsp. Fresh Lemon Juice
3 Garlic Cloves, minced
1 1/2 tsp. Honey
2 tsp. Cornstarch + 2 tsp. Water
Sprinkle chicken breasts with salt and pepper. Melt butter with oil in a large skillet over medium-high heat. Add chicken and cook for 6 minutes on each side (or until done). Remove chicken and set aside (Keep warm). Meanwhile, add chicken broth and next 5 ingredients to the skillet; cook for 5 minutes or until or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce. I served these with a side of brown rice, but the recipe suggests serving it with orzo pasta mixed with pesto.