Ingredients
- 8 garlic (cloves minced)
- 2 tbls water
- 1 tbls cornstarch
- 525 gr chicken breast (halves boneless)
- 240 ml chicken stock
- 65 gr flour
- 10 ml olive oil
Dredge chicken in flour; remove excess. In large heavy non-stick skillet, heat oil over medium high heat. Cook chicken on each side for 2-3 minutes, or until golden. Add stock, vinegar and pepper. Reduce heat to medium-low, cover and co ok 5-10 minutes or until chicken is tender. Remove chicken from skillet and kee p warm. In small bowl, dissolve cornstarch in water, stirring until smooth. Ad d to skillet and cook 1-2 minutes, stirring, until thick and smooth. Pour over chicken and serve.