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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is similar to a Sweet n' Sour chicken- but a healthier alternative where taste is not compromised for good health! I was pleasantly surprised by the yummy flavor of this meal. Start a pot of potatoes or rice and the chicke will be done by the time they are! Ingredients:
4 boneless skinless chicken breasts (1/4-inch thickness) |
1/4 cup flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons oil |
1/2 teaspoon rosemary, crumbled |
1 cup chicken stock |
3 garlic cloves, crushed |
2 tablespoons balsamic vinegar |
2 teaspoons honey |
Directions:
1. Combine flour, salt and pepper in bag or container. Add chicken breasts and shake until coated. Remove chicken breasts from bag and reserve leftover flour.
2. Heat 1 tbsp oil in skillet and fry chicken, turning once until no longer pink, about 12 minutes. Remove chicken and keep warm.
3. Using the same skillet, add 1 tbsp oil, rosemary and reserved flour, and cook for 30 seconds.
4. Stir in chicken broth, garlic, vinegar and honey.
5. Simmer until thickened enough to nicely coat back of spoon. (Note: I usually let it go a little bit longer than that, so it coats the chicken rather than acting as a sauce. Just be careful not to overdo it.).
6. Return chicken and juices back to pan and coat with sauce.
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