Ingredients
- 1/2 cup ground almonds
- 1/4 cup all-purpose flour
- 2 egg
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoon canola oil
- 1 teaspoon cornstarch
- 1/2 cup Chicken Broth
- 2 tablespoon balsamic vinegar
- 2 heaping teaspoons brown sugar
Directions
- In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk egg. Flatten chicken to 1/4-in. thickness. Dip chicken in egg; then coat with almond mixture. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear.
- Meanwhile, in a small saucepan, combine the cornstarch, broth, vinegar and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with chicken. Yield: 4 servings.
*this was very good. very, very good...BUT I didn't have cornstarch on hand and flour doesn't work as well as sauces made with cornstarch. The cornstarch, at least when I've used it in gravies and stir frys, makes sauces thinner and glossier. Flour has to really cook awhile to get rid of the "raw" taste and by that point has been reached, the sauce is often to thick and the flavor of the sauce has been changed.
