Sauteed Worcestershire Chicken

• 2 whole boneless chicken breasts with skin (about 3/4 pound total), halved
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1/2 cup low-salt chicken broth
• 1 1/2 teaspoons finely chopped fresh oregano, or 1/2 teaspoon dried, crumbled
• 1/4 teaspoon fresh lemon juice

1. Pat chicken dry and place between 2 sheets of plastic wrap.
2. With a meat pounder flatten chicken lightly to about 1/2-inch thickness and season with salt and pepper.
3. In a large non-stick skillet heat oil over moderate heat and cook chicken, skin sides down, 6 minutes on each side.
4. Add garlic, Worcestershire sauce, vinegar, broth, and oregano and simmer until chicken is cooked through, about 4 minutes.
5. Transfer chicken with tongs to a platter and simmer sauce until reduced to about 1/4 cup.
6. Add lemon juice and salt and pepper to taste.
7. Pour sauce over chicken.

chicken breasts, olive oil, garlic, worcestershire sauce, balsamic vinegar, lowsalt chicken broth, fresh oregano, lemon juice

Taken from www.epicurious.com/recipes/food/views/sauteed-worcestershire-chicken-10211 (may not work)