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Grilled Chicken Breast with Balsamic Finishing Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. This is wonderful served over a plateful of baby organic greens with lots of roasted vegetables on the side.
2-3 skinned and boned chicken breasts, cut into slivers
1 tablespoon unbleached all purpose flour
salt and pepper to taste
1/4 - 1/2 teaspoon dried herbs (basil, thyme, oregano...)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine
1 tablespoon good quality balsamic (aged at least 10 years)
baby greens
roasted vegetables as desired
Sprinkle chicken breasts with flour, salt, pepper and dried herbs. Heat oil and butter in heavy bottomed skillet until evenly hot but not smoking. Add chicken pieces. Cook and stir gently until done, 3-5 minutes. Dump chicken into a beautiful bowl or plate. In skillet, add wine and cook and stir to release any browned bits. Add balsamic. Taste and correct seasonings if necessary. Pour over chicken and serve with greens and veggies.
Recipe created 2002-03-24.
