4 boneless skinless chicken breasts
1 cup liquid chicken stock
1 tsp liquid honey
2 tbsp balsamic vinegar
1/3 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
In a bag, combine flour, salt and pepper. Add chicken to bag and shake.
In a large skillet, heat 1 teaspoon olive oil over medium heat. Add chicken and cook thoroughly. Remove from pan and cover with foil.
Add remaining oil to pan and lightly saute garlic and rosemary. Add remaining seasoned flour mixture and stir for about 30 seconds.
Stir in chicken stock, vinegar and honey. Bring to gentle boil, reduce heat and stir until thickened.
Place chicken back in pan and turn to coat. Continue to cook for about one minute.
Place chicken on platter, drizzle with remaining juices from pan and sprinkle with parsley. Serve.
Recipe Courtesy of: Angela Jensen, Cook Apprentice, SIAST