Around here, life is changing quickly. Kids are nearing the end of school with one transitioning onto middle school and another having a birthday. Between karate tournaments and family engagements, I haven't been cooking or blogging much and I anticipate much of the same for the summer. I hope to get some traveling and hopefully a couple photo expeditions with my husband in as well...if I am lucky enough! Whatever you all may be doing these days, take some time to try this slice of deliciousness. If you are a fan of chicken marsala, then this is pretty much in the same vein, just a little more piquant. It pairs perfectly with asparagus and I also served it alongside an artichoke torta.
1 pound boneless, skinless thin sliced fillets, preferably organic
1/2 cup all-purpose flour
2 tbsp butter
1/2 tsp salt
pinch of ground pepper, to taste
1/4 cup chicken broth
1/4 cup Madeira wine
2 tbsp balsamic vinegar
1 tbsp worcestershire sauce
Place the flour on a large plate then lightly coat each chicken piece. Shake off any excess and place onto a separate plate then repeat with the remaining pieces.
Melt your butter in a large saute pan over medium heat and place the chicken in the pan when the butter begins to foam. Cook for 3 minutes, turn and cook another 3 or until cooked through. Sprinkle with the salt and pepper.
Combine the remaining sauce ingredients and add to your pan to let simmer until reduced by half, then return the chicken to the pan while turning to coat the chicken in the sauce. Remove from the heat and serve.