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Ingredients
- 4 x Boneless, chicken breast halves Salt Pepper
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Chopped garlic
- 1 tsp Dry thyme
- 2 Tbsp. White wine vinegar
- 1 c. Chicken broth
Directions
- Generously season chicken breasts with salt and pepper. Coat with flour and shake off excess. Heat oil in a wide skillet (at least 10-inch diameter)
- over moderately high heat for about 1 minute. Add in chicken and brown well on one side, get it pretty dark. Flip the chicken over and brown the other side. (Extra dark chicken makes a more delicious sauce.) Each side should take about 4 min. While the chicken cooks, prepare garlic. Remove chicken from skillet and set aside. Add in thyme, garlic and white wine vinegar to the skillet. Stir to loosen whatever is stuck to the skillet.
- Add in chicken broth, turn heat to high and boil rapidly till the lquid is reduced to about 1/4 c.. Pour over chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 60 | 90% |
| Total Fat 6.83g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 94mg | 4% |
| Potassium 55mg | 2% |
| Total Carbs 0.62g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.01g | 0% |
| Protein 0.66g | 1% |
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