Ingredients
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4 chicken breast halves, pounded to 1/4-inch thick (or the equivalent of turkey breasts)
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1/2 cup balsamic vinegar
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4 teaspoons honey
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1 1/4 cups Italian seasoned breadcrumbs
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salt and pepper
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3 -4 tablespoons olive oil
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6 garlic cloves, minced (if you're a garlic lover, add more to your taste)
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1/2 cup white wine
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1 -1 1/2 cup vermouth
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minced parsley, for garnish
Instructions
- Rinse chicken or turkey breasts in a colander, let drain.
- Mix vinegar and honey until honey dissolves. Set aside.
- Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
- Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
- Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
- Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
- Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
- Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
- Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
- A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.