I saw this recipe in an ad in this month's Cooking Light, and thought it looked like a nice and easy weeknight dish. It was good, but nothing special. The sauce was really strong. I mean, I love the flavor that Worcestershire sauce adds to dishes, but I think this was overkill. That and balsamic made it really tangy. I don't think I'd make this again.
Savory Balsamic Chicken
Lea & Perrins
6 4-oz. chicken breasts
1/3 cup All-purpose flour
2 Tbsp Butter, divided
1 Tbsp Vegetable oil
1 1/2 cups Low-sodium chicken broth
1/2 cup Lea & Perrins® Worcestershire Sauce
1 1/2 Tbsp Heinz® Gourmet Balsamic Vinegar
1. Season chicken breast with salt and pepper, then dip both sides in flour.
2. Heat 1 Tbsp butter and oil in large skillet; cook chicken 4 minutes on each side or until golden brown and juices run clear. Move onto serving dish.
3. In same skillet, add remaining ingredients and bring to boil. Cook 5 minutes. Stir in remaining butter and pour over chicken.
Makes: 6 Servings (4 oz. each)
Prep time: 5 minutes
Cook time: 10 minutes
Big Flavors Rating: 3 Stars
Labels: balsamic, chicken, easy, lea and perrins, sauce, worcestershire