Sauteed Worcestershire Chicken

The not-quite-Christmas dinner.... due to circumstances beyond our control, we've officially moved our family holiday to tomorrow. Actually, some historians suggest that the birth of Jesus did not actually fall in December, so Christmas has been previously adjusted. The early churches celebrated the birth at different times until around A.D. 400, with April being an oft-cited date.

Sauteed Worcestershire Chicken
from Gourmet (April 1995)

2 whole boneless chicken breasts with skin (about 3/4 pound total), halved
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 cup low-salt chicken broth
1 1/2 teaspoons finely chopped fresh oregano, or 1/2 teaspoon dried, crumbled
1/4 teaspoon fresh lemon juice

Pat chicken dry and place between 2 sheets of plastic wrap. With a meat pounder flatten chicken lightly to about 1/2-inch thickness and season with salt and pepper.

In a large non-stick skillet heat oil over moderate heat and cook chicken, skin sides down, 6 minutes on each side. Add garlic, Worcestershire sauce, vinegar, broth, and oregano and simmer until chicken is cooked through, about 4 minutes. Transfer chicken with tongs to a platter and simmer sauce until reduced to about 1/4 cup. Add lemon juice and salt and pepper to taste.

Pour sauce over chicken. Serves 4.

Notes: Appeared to be well-received by the family. If I make it again in the future, I might substitute something else for the oregano to see if I can get a more vibrant taste. Also, I reduced the amount of Worcestershire and bumped up the garlic slightly.