Balsamic Chicken

by: Margherita Romagnoli

  • Preparation 10 min
  • Cooking 20 min
  • Portions 3 pers.

Ingredients needed

Serves 2-3

  • 400-500 g chicken breast
  • A few spoonfuls of rice (or all-purpose) flour
  • 2 garlic cloves
  • 2 bay leaves
  • ¼ cup white wine
  • 4 tbsp Favuzzi moderate EVOO
  • 5-6 tbsp Favuzzi Divine balsamic vinegar
  • 1/3 cup sliced almonds
  • Favuzzi sea salt with fresh herbs

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Steps of preparation

  1. Cut the chicken in pieces.
  2. Season all pieces with herbal salt, then sprinkle with flour.
  3. In a non-stick pan, heat the oil with the garlic and the bay leaves, add the chicken and brown.
  4. Add the wine and cook until it evaporates, using two spoons to turn the meat pieces.
  5. Add the vinegar, lower the heat and cover.
  6. Monitor cooking by stirring and adding a few spoonfuls of water if needed. Leave the chicken to cook for 15 minutes.
  7. In the meantime, toast the sliced almonds in a non-stick pan for a few minutes and set aside.
  8. Sprinkle the almonds over the chicken just before serving.

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