Chicken Balsamic


  • 1 lb. thin sliced Chicken Cutlets
  • 1/2 c. Flour
  • 2 tsp Garlic salt
  • 1/2 tsp Coarse Ground Black Pepper
  • 1 1/2 c. Chicken Broth
  • 2 tbsp. Balsamic Vinegar
  • 3 tbsp. Olive Oil
  • 1 tbsp. Butter


  • Cut Chicken Cutlets into thirds.
  • In a large bowl mix Flour, Garlic Salt, and Pepper.
  • Dreddge Cutlets in Flour mixture.


  • Heat Olive Oil and Butter in large skillet over medium high heat.
  • When oil and butter is bubbly add single layer of Cutlets using tongs.
  • Sauté on each side until just golden brown and set a side.
  • Repeat sautéing process until all the Cutlets are cooked.
  • Turn heat up to high; add chicken broth and deglaze skillet.
  • Add Balsamic Vinegar and bring mixture to a boil.
  • Return Cutlets to skillet. Cover. Reduce heat to low and simmer 15 to 20 minutes.
  • Remove Cutlets and place on serving dish.
  • Turn heat to high bring to a boil, stirring frequently to thicken Sauce.
  • Pour Sauce over Cutlets and serve.