This recipe has a very tangy, flavorful sauce that works well on chicken or pork cutlets. It's an easy but relatively low-fat recipe.
4 chicken breast cutlets or boneless pork chops
olive oil
1.5 cups chicken broth
1/4 cup balsamic vinegar
1 yellow onion, chopped fine
pinch of dried parsley
2 tbsp chilled butter
1 tbsp minced garlic
splash of red wine
Heat oil in a skillet over med-high heat. Salt and pepper the meat on both sides and add to the hot skillet. Cook 4-5 minutes on each side, remove from skillet and keep warm under foil.
Add chopped onion to the skillet with minced garlic. Sautee until soft. Add broth, vinegar, and red wine to the skillet, simmer until liquids have reduced by half. Remove from heat. Add cold butter and stir into sauce, then add the meat and juices to the pan, coating the chops in sauce. Serve finished with the pan sauce, or over rice.
