Before cooking the chicken, have any accompaniments (salad, vegetables) as well as the sauce ingredients ready.


  • 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


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.

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Submitted 6/13/05.
Source: Woman's Day
Submitted By: Linda Wilson
Venetian Chicken