Worcestershire Chicken
"This recipe came from Gourmet (April 1995). The original recipe called for chicken breasts with skin, but I always use skinless. It's quick and easy, and I always have everything to make it in the house. It's great served over rice."
photo by strawberrypie
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts (about 3/4 lb total)
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1⁄2 cup low sodium chicken broth
- 1⁄2 teaspoon dried oregano, crumbled
- 1⁄4 teaspoon fresh lemon juice
directions
- Pat chicken dry and place between 2 sheets of plastic wrap.
- With a meat pounder, flatten chicken lightly to about 1/2 in thickness and season with salt and pepper.
- In large non-stick skillet heat oil over moderate heat and cook chicken until lightly browned, approximately 6 minutes on each side.
- Add remaining ingredients except lemon juice, and simmer until chicken is cooked through,about 4 minutes.
- Transfer chicken with tongs to a platter.
- Simmer sauce until reduced to about 1/4 cup.
- Add lemon juice and salt and pepper to taste.
- Pour sauce over chicken.
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Reviews
-
2 stars- Just OK. Not a bad recipe by any means, and it's great for beginner cooks or weeknight throw-together dinner. But for us, it wasn't remarkeable. Thank you for sharing! -
I was afraid I wouldn't like the sauce, but it turned out very nicely. It was very easy to make, and you are right, it is very good with rice. Thank you! -
This was great! My husband said 'make it again.'" There is nothing like taste of vinegar and worcestershire auce!
