Chicken With Balsamic Vinegar

• 1 12-2 lbs boneless skinless chicken breasts
• salt and pepper
• 2 -3 tablespoons all-purpose flour
• 3 tablespoons extra virgin olive oil
• 1 cup balsamic vinegar (regular flavor)
• 1 cup chicken broth (preferably homemade)
• 2 tablespoons parsley (chopped)

1. Cut all the chicken breasts in chunks.
2. Season them with salt and pepper.
3. Lightly dust with flour, shaking off the excess.
4. Heat oil in non-stick frying pan.
5. Lightly brown the chicken on all sides over high heat, about 2 minutes on each side.
6. Add vinegar and bring to a boil.
7. Reduce heat to simmer and cook until the vinegar is reduced by two-thirds.
8. Add the chicken broth and continue simmering, uncovered, until the chicken is tender, about 10 minutes.
9. Transfer it to a platter.
10. Boil the sauce until reduced, about 10 minutes.
11. Spoon the sauce over the chicken and sprinkle with parsley.
12. Serve over rice.

chicken breasts, salt, flour, extra virgin olive oil, balsamic vinegar, chicken broth, parsley

Taken from www.food.com/recipe/chicken-with-balsamic-vinegar-247655 (may not work)