Ingredients

• ¾ lb chicken breast halves, boneless
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• ½ cup low-sodium chicken broth
• 1 ½ teaspoons fresh oregano, finely chopped
• or
• ½ teaspoon dried oregano, crumbled
• ¼ teaspoon fresh lemon juice

Method

Pat chicken dry and place between two sheets of plastic wrap. With a meat pounder, flatten chicken slightly to about 1/2-inch thickness and season with salt & pepper.

In a large nonstick 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; simmer until chicken is cooked through, about 4 minutes.

Transfer chicken with tongs to a platter and simmer sauce until reduced to about 1/4 cup. Add lemon juice and salt & pepper to taste. Pour sauce over chicken and serve.

Notes

Extremely flavorful, tasty, and easy to make (Liz, June 1999).

Categories

chicken, main dishes, quick