Balsamic Chicken

Balsamic Vinegar is awesome. Add a little chicken broth and slurry, (whisked flour and water) and you have a delicious sauce.

Asparagus is the easiest veggie to make. Cut off the bottoms and saute in butter and garlic on medium heat, add salt and pepper and voila! Crunchy and delicious.

• 10 cloves garlic
• flour for dredging
• 4 boneless chicken breast halves
• salt and pepper
• 2 tablespoons vegetable oil (I like canola oil)
• 1/4 cup Balsamic Vinegar
• 1 1/4 cups chicken broth
• 1 tablespoon flour
• 2 tablespoons water

Preheat the oven to 350 and peel and smash the garlic.

Heat a large skillet over medium-high heat. Put the flour on a large plate. Pat the chicken dry with paper towels and season all over with salt and pepper. Coat the chicken in the flour and shake off any excess. Add the oil to the hot pan and swirl to evenly coat. Lay the chicken in the pan smooth side down. Scatter the garlic around the chicken. Turn the chicken once it so it cooks on both sides evenly (about 5 minutes per side). Transfer the chicken to a baking pan and bake until cooked through, about 10 minutes. Leave the garlic in the skillet.

Pour the vinegar into the hot skillet. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Boil until almost all the vinegar evaporates and it gets a little syrupy, about 1 minute. Add the chicken broth and bring to a boil.

Mix the flour and water together to make a thin paste (slurry) whisk the slurry into the broth and boil until the sauce thickens, about 1 minute more.  Season the sauce with salt and black pepper. Add any collected juices from the chicken to the sauce. Put the chicken on a plate, pour the sauce and garlic on top and serve.