Pan-Fried Balsamic Chicken

The secret to really yummy pan-fried chicken is to leave it alone in the pan. If you keep fussing with it and checking the coloration on the bottom it will never crisp up for you and you'll just be left with a mushy flour-oat coating on your chicken. Nobody wants that. Once you get it in the pan, resist the urge to check it. Just turn it after 4 minutes. If your pan was heated to the right temperature it should be just fine. Adding oats to the flour coating was something I just threw in on a whim... and it turned out really great. It adds to the crunch, so you don't miss that unhealthy skin so much. If your kids are particular about food (like Taylor), try serving to them without the balsamic sauce. The chicken itself is really good without it... but adding the balsamic takes it over the top.

I like serving this with orzo and steamed broccoli.

Buon appetito!


Pan-Fried Balsamic Chicken

1 tablespoon olive oil
4 skinless chicken breast portions
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1/4 cup whole wheat flour
2 tablespoons rolled oats
1/4 cup minced red onion
1/2 cup chicken stock
1/2 cup balsamic vinegar
1 tablespoon honey
Chopped flat-leaf parsley, for garnish

1. Heat oil in a large nonstick pan over medium-high heat.
2. Sprinkle chicken with salt & pepper to taste. Combine flour & oats in a shallow dish. Dredge chicken in flour mixture; gently pat off excess.
3. Add chicken to pan; cook four minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add onion, and sauté 1-2 minutes. Add stock, vinegar, & honey to pan, scraping bottom to loosen browned bits. Bring to a boil, and cook until reduced to about 1/2 cup. Serve sauce over chicken & garnish with parsley.

Serves 4