Sauteed worcestershire chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole boneless chicken breasts with skin; (about 3/4 pound | |
| ; total),halved | ||
| 2 | teaspoons | Olive oil |
| 1 | Garlic clove; minced | |
| 2 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Balsamic vinegar |
| ½ | cup | Low-salt chicken broth |
| 1½ | teaspoon | Finely chopped fresh oregano; or 1/2 teaspoon |
| ; dried,crumbled | ||
| ¼ | teaspoon | Fresh lemon juice |
Directions
Pat chicken dry and place between 2 sheets of plastic wrap. With a meat pounder flatten chicken lightly to about ½-inch thickness and season with salt and pepper.
In a large non-stick skillet heat oil over moderate heat and cook chicken, skin sides down, 6 minutes on each side. Add garlic, Worcestershire sauce, vinegar, broth, and oregano and simmer until chicken is cooked through, about 4 minutes. Transfer chicken with tongs to a platter and simmer sauce until reduced to about ¼ cup. Add lemon juice and salt and pepper to taste.
Pour sauce over chicken.
Serves 2.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 126 Calories (kcal); 10g Total Fat; (61% calories from fat); 6g Protein; 8g Carbohydrate; 0mg Cholesterol; 315mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.