Page 75 - The Secrets Of Vinegar
P. 75

                          Les Secrets du Les du
            Chicken and Sage with a Balsamic Glaze
Honey, balsamic vinegar and spices compose a symphony of flavor delivered right to your table!
    Prep time
  10 minutes
 Cook time
   20 minutes
Serves 4
• 4 tbsp (60 ml) flour
• 1⁄4 tsp (1 ml) salt
• 1⁄4 tsp (1 ml) black pepper
• 4 boneless chicken breasts
• 2 tbsp (30 ml) olive oil
• 3 cloves garlic, minced
• 1⁄2 tsp (2.5 ml) dried sage (or rosemary) • 1 cup (250 ml) chicken stock
• 2 tbsp (30 ml) balsamic vinegar
• 2 tsp (10 ml) liquid honey
• 1 tbsp (15 ml) fresh parsley, chopped
• In a plastic bag, combine flour, salt and pepper. Add chicken breasts and shake well to coat. Reserve flour mixture.
• Over medium heat, heat half the oil in a large non-stick frying pan. Add chicken and cook for 12 minutes, turning once, or until chicken is no longer pink inside. Remove from pan and keep warm in a serving dish.
• Heat remaining oil, add garlic and sage, and cook over low heat for about 1 minute or until garlic has softened.
• Add remaining flour mixture and stir with a wooden spoon for 30 seconds. Add chicken stock, balsamic vinegar, and honey until sauce is thick enough to coat the back
of a spoon.
• Put chicken pieces and any juices that may have accumulated on the resting dish back into frying pan. Coat with sauce and cook for about 1 minute or until chicken is fully glazed.
• Sprinkle with parsley right before serving.

   73   74   75   76   77