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Chicken Breasts with Balsamic Vinegar and Garlic
October 11, 2004

OMG! This is restaurant-quality fare for certain! I didn't flour the chicken and after removing from the pan, I simply thickened the sauce with about 1 1/2 tsp. cornstarch which I poured over the chicken. To die for. My husband and I are black pepper fiends so I made sure I used a lot of it. I will make again and again. Thanks fo much, Colleen!