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