Recipe: Chicken Carino (Johnny Carino's Chicken Balsamico)

CHICKEN CARINO
Source: Good to Eat: Flavorful receipes from one of television's best known food and travel journalists by Burt Wolf
Makes 4 servings

Balsamic vinegar is the main flavoring agent here. Double the amount of garlic and add more vinegar and chicken stock if you want enough liquid to drizzle over rice, which is a nice accompaniment. The recipe comes from Carino Restaurant in New York City.

4 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
Salt and freshly ground black pepper to taste
About 1 cup flour, on a flat plate
1 teaspoon minced garlic
3 tablespoons balsamic or red wine vinegar
1/2 cup chicken stock
3 cups bite-size bell pepper pieces (a mixture of red, green and yellow)
1 cup thinly sliced mushrooms

Preheat the oven to 375 degrees.

In a saute pan large enough to hold all of the ingredients, heat the oil over medium heat.

Season the chicken pieces with the salt and pepper, then dredge them in the flour, shaking off any excess. Add them to the hot oil and cook the chicken on all sides until it is golden in color and fully cooked. Remove the cooked chicken to a strainer set over a bowl and let the oil drain off.

Pour any excess oil out of the pan, return the pan to the heat, and add the garlic. Cook, stirring for 1 minute.

Slowly add the vinegar and cook for 30 seconds.

Add the stock and bring to a boil. Add the peppers and mushrooms and cook, stirring from time to time, for 3 minutes. Place the chicken back in the pan.

Put the pan into the preheated oven for 5 minutes and serve.

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Johnny Carino's Menu Description:
Chicken medallions deglazed with balsamic vinegar and served with angel hair pasta tossed with fresh tomatoes, spinach, and garlic, topped with parmesan cheese.