Chicken with Balsamic Vinegar
Tender chunks of chicken breast quick-braised in a balsamic and Dijon mustard sauce and served over hot buttered noodles.
2 tablespoons olive oil
1 cup finely chopped onion
2 large garlic cloves, finely minced
4 boneless skinless chicken breasts halves, cut into 1-inch pieces
2 tablespoons balsamic vinegar or 1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
Cooked buttered noodles for accompaniment
- Heat oil in large skillet over medium-high heat. Add onion and garlic and sauté until softened about 4 minutes.
- Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes.
- Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper.
- Serve with cooked buttered noodles.
Makes 4 servings.