Petti di pollo con pomodori e basilico

4 chicken breasts, skinless, boneless
salt and pepper to taste
50 gr. of flour
Tbsp olive oil
Tbsp butter
1 small onion chopped
2 cloves garlic, minced
2 Tbsp Balsamic vinegar
200 mls of chicken stock
2 large tomatoes, diced
fresh basil, thinly sliced
2 Tbsp butter

Season chicken breasts on with salt and pepper, cover in flour and
shake off all excess flour.
In hot pan, place oil and butter. Place chicken in pan and saute over
medium heat 3-4 minutes. Turn over and continue cooking until cooked
through for 3-4 minutes more. Remove chicken from pan and hold warm.
To make a sauce:
Place the chopped onion and minced garlic in hot pan over high heat;
toss lightly and deglaze pan with balsamic vinegar.
Spoon scrape the pan to get all the flavour and add chicken stock and
tomatoes; reduce this in half and remove from heat.
Add basil, butter, salt and pepper, stir to melt butter and combine.
Season to taste. Pour over chicken and serve.
Copyright © 2006 gd+


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