Chicken Scaloppine with Balsamic Vinegar      

 

Ingredients:
4 plump boneless, skinless chicken breast halves
3 tablespoons Italian seasoned bread crumbs
4 teaspoons olive oil, divided
1/2 pound mushrooms, sliced
1 medium-large tomato, chopped
3 tablespoons balsamic vinegar

 

Directions:
Pound chicken to 1/4 inch thick between pieces of plastic wrap, then dredge in bread crumbs.
Heat 1 teaspoon of olive oil in a skillet. Sauté two pieces of chicken, pressing down with spatula until crisp on both sides and cooked through (about 5 to 7 minutes).
Transfer to platter and keep warm (we put in a 200-degree oven). Add 1 more teaspoon of olive oil and sauté remaining chicken, removing to warming platter when done.


Turn heat to medium low and add other 2 teaspoons of olive oil.
Add mushrooms and sauté until soft. Turn heat to high and add the balsamic vinegar and tomato, salt, pepper and a little garlic powder).
Cook for about 2 to 4 more minutes. Place each chicken scallop on a plate and top with vinegar/mushroom sauce.