Chicken Balsamic


  • 1 lb. thin sliced Chicken Cutlets
  • 1 medium Onion, diced
  • 1/2 c. Flour
  • 2 tsp Garlic salt
  • 1/2 tsp Coarse Ground Black Pepper
  • 1 can Chicken Broth, divided
  • 1/4 c. Balsamic Vinegar
  • 3 tbsp. Olive Oil
  • 1 tbsp. Butter


  • Cut Chicken Cutlets into thirds.
  • In a large bowl mix Flour, Garlic Salt, and Pepper.
  • Dredge Cutlets in Flour mixture and set on a plate. Do not discard 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 in a bowl.
  • Repeat sautéing process until all the Cutlets are cooked.
  • Add diced Onions, sauté until translucent.
  • Set aside 1/4 cup (2 ounces) of Chicken Broth.
  • Turn heat up to high; add remaining Chicken Broth to skillet and deglaze.
  • Add Balsamic Vinegar and bring mixture to a boil.
  • Return Cutlets to skillet. Cover. Reduce heat to low and simmer 10 or 12 minutes.
  • Remove Cutlets and place on serving dish.
  • Mix about 2 tablespoons of Flour mixture into the 1/4 cup of reserved Broth Chicken to make a slurry.
  • Turn heat to high bring to a boil,  add Chicken Broth and Flour slurry, stirring frequently to thicken Sauce.
  • Pour Sauce over Cutlets and serve.