Chicken with Balsamic Vinegar
1 1/2 lbs. boneless, skinless chicken breasts
salt
ground pepper
1 T. extra-virgin olive oil
1 c. balsamic vinegar
1 can chicken broth
2 T finely chopped flat-leaf parsley
2 - 3 T. all-purpose unbleached white flour for dredging as needed

1. Cut each chicken breast into halves and trim off any fat. Season each half breast with salt and pepper and lightly dust with flour, shaking off the excess.
2. Heat the olive oil in a nonstick frying pan. Lightly brown the breasts on both sides over high heat, about 2 minutes per side. Add the vinegar and bring to a boil. Reduce the heat to medium and simmer until the vinegar is reduced by two-thirds.
3. Add the chicken broth and continue simmering, uncovered, until the chicken is tender, about 10 minutes. Transfer to a platter. Boil the sauce until reduced, thick and flavorful, about 10 minutes. Add salt and pepper to taste. Spoon the sauce over the chicken. Serve at once.

*Optional: we used light balsamic vinegrette dressing instead of balsamic vinegar, same proportion.