Friday, August 6, 2010

Italian Chicken

1 Pound Skinless Chicken Breasts Sliced Extremely Thin
Sea Salt & Fresh Ground Black Pepper 
4 Gloves Chopped Fresh Garlic or Equivalent Crushed From The Jar With Water
1/4 Cup EVOO
2 TBSP Good Quality Balsamic Vinegar
3 TBSP Water
1 TBSP Fresh Italian Flat Leaf Parseley
2-3 TBSP Fresh Oregano
1 Fresh Lemon

Season chicken lightly with sea salt & fresh ground pepper. Heat 3 TBSP EVOO in large pan; add chicken, turn over & cook until browned. Move to a plate & leave cooked drippings in pan. Add remaining oil to pan, add in garlic, cook until soft but not brown. Add in vinegar & water, bring to a boil, let boil a minute or two. Stir in parsley & oregano. Return chicken to pan and cook until done.

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