Difference between revisions of "Balsamic Pepper Chicken"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 cloves [[garlic]] minced | * 2 cloves [[garlic]] minced | ||
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# Sprinkle lemon pepper on both sides of the chicken. | # Sprinkle lemon pepper on both sides of the chicken. | ||
# In a skillet heat oil over medium heat. | # In a skillet heat oil over medium heat. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
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[[Category:Lemon pepper Recipes]] | [[Category:Lemon pepper Recipes]] | ||
Latest revision as of 07:07, 14 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Kim Estate in Roanoke, Texas in 1982. From "Catsrecipes Y-Group"[1]
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons lemon pepper
- 2 teaspoons vegetable oil
- ⅓ cup balsamic vinegar
- ¼ cup chicken stock
- 2 cloves garlic minced
Procedures
- Sprinkle lemon pepper on both sides of the chicken.
- In a skillet heat oil over medium heat.
- Add chicken and cook 7 minutes on each side.
- Remove chicken to a serving platter and keep warm.
- Mix vinegar, broth and garlic then add to skillet.
- Stir and cook over medium heat 2 minutes until mixture is reduced and thickened.
- Pour sauce over chicken breasts and serve immediately.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
