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Dan & Karen's Balsamic Chicken

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Member since 2006

Serves | Prep Time | Cook Time


1 T Olive Oil
1 t. salt
1 t. pepper
1/3 C Flour
1 1b chicken breasts
1 large white onion thinly sliced
1 C Chicken broth
3 T balsamic vinegar

Heat oil in large pan.

Mix Flour, 1/2 t salt and 1/2 t pepper on plate. Dredge chicken breasts/pieces through flour mixture coating both sides.

Brown chicken in pan about 4 minutes each side. Remove from pan and keep warm.

Add onion to pan and saute for 1 minute.

Add broth, balsamic vinegar, and remaining salt and pepper to the pan and bring to a boil, scraping any brown bits from the bottom of the pan.

Boil 7 minutes until sauce is reduced and slightly syrupy.

Serve onion sauce over chicken...over couscous, rice or orzo.

Pairs Well With


This recipe comes from my cousin and his wife in Ann Arbor. I cut down the amount of oil in the original recipe. Recipe calls for 1 1b chicken breast, to feed 4. However, most chicken breasts have gone all Pam Anderson..hard to find 4/1lb. I usually just pound out the 3/package so they will cook evenly, cut into 6 or more pieces.

I usually serve this over couscous that has been cooked in chicken broth and then mixed with fresh herbs from the garden. Steamed brocolli with a sesame/soy/balsamic glaze is a good side.

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