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Venetian Chicken Recipe | |
Italian Chicken | |
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Ingredients:
4 boneless, skinless chicken-breast halves(about 5 oz. each)2 Tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 2 tsp. oil Sauce ingredients: 1 cup thinly sliced onions 1/4 c. chicken broth 1 tsp. crumbled dried sage 1 Tbsp. cider vinegar
Directions:
Put breasts smooth side down and gently pull off the chicken tender or fillet so breast will cook more evenly. (Freeze fillets and save for a stir-fry.)Mix the flour, salt and pepper. Coat breasts with mixture. Heat the 2 tsp. oil in a large nonstick skillet over medium heat. Add breasts; cook 5 minutes, turning once, until golden outside and barely pink in center. Remove to a plate. Add onions, broth and sage to skillet. Cook 2 minutes or until onions are crisp-tender. Stir in cider vinegar. Spoon sauce over chicken. Before cooking the chicken, have any accompaniments (salad, vegetables) as well as the sauce ingredients ready.
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