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shared by Dale Cohen
Growing up, this was one of my mom's go-to chicken dishes that my friends would request when they came over for dinner. It's simple to make and most of the ingredients come right from the pantry, which makes it a perfect weeknight dinner, easily prepared from start to finish in under 30 minutes. Pan-frying the chicken will keep it juicy and tender in the slightly sweet and tangy balsamic sauce.
Serves 4
2 pounds chicken breast cutlets, thin-sliced
2 eggs
1 tablespoon milk
1 cup seasoned breadcrumbs
olive oil for pan-frying
1 small shallot, minced
2 small garlic cloves, minced
1/2 cup dry white wine
1/4 cup balsamic vinegar
1/2 cup chicken broth
1/2 cup sliced sun-dried tomatoes, oil reserved
3/4 cup marinated artichoke hearts, quartered
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1st Keep
 jessfern
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