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Chicken breasts with pickled onions

Recipe from: 3/15/2000 12:00:00 AM
Ingredients 4
Servings 4


  • 4
    boned chicken breasts
  • 30
    olive oil
  • 16
    small pickled onions
  • 65
    balsamic vinegar


Make 4 incisions in each chicken breast. Heat olive oil in a frying pan and fry chicken breasts on each side for 2 minutes. Drain pickled onions and add to pan with balsamic vinegar. Warm through. Serve with garlic mashed potatoes and stir-fried young cabbage.

Read more on: poultry  |  shallow-fry

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