Tender chicken breast sautéed with Balsamic vinegar

DIFFICULTY Easy
TIME PREPARATION 10/15 min
TIME COOK 10 minutes
EQUIPMENT Cutting board, Pan
CATEGORY Meat, Second dish or Main Dish, Checken

INGREDIENTS for 5 persons
1 chicken breast (or Thigh of chicken without skin. 1 or 2 per person depends on hunger!)
(2 tablespoons) Maizena or flour (or rice flour)
(2 tablespoons) butter
Salt and pepper
White sweet wine or Vegetable broth or warm water
Balsamic vinegar sauce
DIRECTIONS
Cut the chicken into cubes of about 2 / 3 cm in length.
If you use the Thigh or completely remove the bone and cut it to the chest, or you can detach the meat from the bone and leave the bone attached himself to the end. This last solution is more of a choice of presentation.
Flour the chicken and simultaneously melt the butter (use a nonstick pan) over low heat (do not fry the butter)
Add the floured chicken (remove the excess flour)
Add salt and pepper and cook the chicken (all sides) until it will have formed a crust. Add to taste or vegetable broth, or warm water or white wine (sweet, not too acidic)
Cook for about 10 minutes.
Add the vinegar sauce (which you have previously prepared. Find the recipe in the blog) and cook for few minutes. Be careful that the sauce tends to thicken very quickly.
Another version is to serve the chicken in the pot and add the sauce heated thereafter.
If you have not prepared the sauce you can use a vinegar balsamic vinegar, rich and sweet.
SUGGESTION MENÙ VINE