Tuesday, February 14, 2012

Garlic Chicken with Balsamic Vinegar

1 pound skinless chicken breasts
— thinly sliced
salt
black pepper
4 cloves garlic—chopped
1/4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
3 Tablespoons fresh parsley
water


Season chicken with salt and pepper. Chop garlic.
Heat 3 Tablespoons oil in large pan; add chicken
and cook turning once until browned. Move to a
plate (leaving drippings in pan). Add remaining
oil and garlic to pan; cook until softened but not
brown, about 1 minute. Add vinegar and water,
bring to a boil, and then boil 1 minute. Stir in
parsley. Return chicken to pan and simmer for 1
minute or until done.