Chicken Breast with Traditional Balsamic Vinegar
Serves 4
Ingredients
Method
3 Boneless Chicken Breast
3 tbsp. Plain Flour For Dusting
2 tbsp. Olive Oil
25 g. Butter
4 tbsp. White Wine (Dry)
6 tbsp. Balsamic Vinegar
¼ tsp. Pepper (Ground Black)
6 Fresh Sage Leaves
Cut each chicken breast into three thin slices and lightly flour. Heat the olive oil in a frying pan and gently brown the chicken for 3-4 minutes on each side. Add the butter and sage leaves, letting it melt, and tilt the pan so the butter clings to the chicken. Pour in the wine; increase the heat and bubble to reduce until only a little liquid is left.
Remove the chicken slices from the pan and arrange on individual plates, pouring the sauce over. Only at this point dribble over the balsamic so none is wasted. Sprinkle with black pepper and serve with crusty bread.