This recipe is courtesy of Bestsey Reid, Photographer.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Comments: These are easy and fast to make. The flavor is great and the dish is low in carbohydrates and calories. Great served over a bed of fresh spinach or arugula.
2 pounds chicken breast, boneless and skinless
1/2 cup flour, all purpose
1 tablespoon butter, light
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper, black, ground
1 tablespoon vinegar, balsamic
1/2 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
Place chicken breast into a zip lock bag and pound to even out evenly about a quarter inch thick. Dredge in flour and coat both sides. Melt butter and olive oil in a large skillet over medium heat. Brown chicken for 3 to 5 minutes per side. Season with salt and pepper. Add balsamic vinegar and continue cooking on medium low heat to slightly reduce vinegar. Slowly add broth and cook for 1 to 2 more minutes to allow flavors to absorb into the chicken before serving. Serve on plates with remaining sauce poured over the top of the chicken. This also tastes great over a bed of fresh spinach or arugula.
Nutrition: Per Serving About: 230 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 32 g protein, 8 g carbohydrates, 0 g dietary fiber, 180 mg sodium; WW Points plus value 6