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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (200g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 255 | ||
| Calories from Fat 81 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.1g | 13% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 309mg | 12% | |
| Potassium 394mg | 11% | |
| Total Carbohydrate 12.2g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 3.9g | ||
| Protein 29.8g | 59% | |
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Ingredients
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon dried sage
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- 2 teaspoons liquid honey
- 1 tablespoon chopped fresh parsley
Directions
1
Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.2
Don't discard remaining flour when you remove the chicken.3
Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.4
Remove to a plate& keep warm in the oven.5
Add remaining oil to pan; cook garlic& sage until just golden, about a minute.6
Sprinkle with remaining flour& cook, stirring, for 30 seconds.7
Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.8
Return chicken& any accumulated juices to the skillet, turning to coat.9
Cook, turning occasionally, until chicken is glazed, about 5 minutes.10
Sprinkle with parsley before serving.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Lakerdog2
On Jul 21, 2008
DEFINITELY going into my rotation. This was so yummy! Sweet, but not too sweet, the glaze is just great. The sage is wonderful in this. The only thing I did different was to not add the flour into the pan and cook it, but I mixed some cornstarch into the liquid mixture before adding the the skillet with the garlic/sage. This is a big time keeper! Thank you for sharing!
From: Kelly in the Kitchen
On Jan 20, 2008
Oh wow! This was yummy! I did end up chopping up the chicken in bite sized pieces before I cooked them, and also added a bit more honey, a little sugar and about 1 tbsp of strawberry preserves. My vinegar was balsamic raspberry, too. I took me a little while longer to get the sauce to reduce. I served it over rice kinda like stir fry. The sauce is so aromatic I even enjoyed doing the dishes afterwards!!! YUM!
From: Marlene.
On May 13, 2004
This was FABULOUS. Easy to make, a bit of a tangy , sweet flavor. It was just wonderful!! I served it with white rice , and egg rolls bought from a Chinese Restaraunt 
There was enough sauce in the pan to drizzle over the white rice. I will definitely make this again! Thanks for posting it CountryLady!!
From: Evie*
On Jun 29, 2004
Easy tasty chicken dish, I served with steamed rice and had oodles of the sweet/sour glaze to pour over. Thanks for sharing.
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