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Chicken Strips with Balsamic Vinegar
A simple yet irresistible dish, these tender chicken strips are lightly coated in flour, pan-seared to golden perfection, and glazed with Aceto Balsamico di Modena IGP Monari Federzoni. The balsamic reduction enhances the chicken with a rich, tangy-sweet flavor, creating a deliciously balanced dish. Quick to prepare and perfect for any meal, it's a versatile recipe that pairs well with salads, roasted vegetables, or creamy mashed potatoes!
ingredients
| 600 g chicken breast |
| Flour (as needed) |
| 50 ml Aceto Balsamico di Modena IGP Monari Federzoni |
| Extra virgin olive oil |
| Salt |
| Pepper |
what you will need
Classic
directions
If the butcher hasn't already done so, cut the chicken breast into strips and coat them in flour.
Heat 2-3 tablespoons of olive oil in a non-stick pan and sauté the chicken strips, turning them often. Once they are golden brown, add the Aceto Balsamico di Modena IGP Monari Federzoni and a little hot water. Season with salt and pepper, then cook over medium heat until the sauce has reduced.
Transfer to serving plates and serve immediately.
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