Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4 servings
1/4 cup olive oil
4 cloves garlic
1 1/2 pounds chicken cutlets (4 cutlets)
Salt and pepper to taste
1/4 cup flour
2 sprigs fresh sage, or 1 teaspoon dried sage
1/2 cup aged balsamic vinegar
1/4 cup plus 2 tablespoons chicken stock
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Peel and slice the garlic cloves.
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In a large skillet, heat the olive oil and garlic over medium heat.
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Cook until the garlic just starts to brown, 2 to 3 minutes.
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Lightly pound the chicken cutlets.
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Season the cutlets with salt and pepper, and dust them with flour.
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Add the chicken and sage to the skillet and cook until lightly browned on one side, 2 to 3 minutes.
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Turn and cook for another 2 minutes.
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Drain any fat from the pan.
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Add the balsamic vinegar and reduce slightly, about 2 minutes.
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Add the stock, then cover and simmer for 10 minutes.
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If you want the sauce thicker, remove the chicken from the pan and simmer another 3 to 5 minutes, or to desired consistency.
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Adjust the seasoning of the sauce with salt and pepper.
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Pour the sauce over the chicken cutlets and serve.