Forevermama'S Chicken Or Turkey Cutlets With Balsamic Vinegar - cooking recipe

Ingredients

4 chicken breast halves, pounded to 1/4-inch thick (or the equivalent of turkey breasts)
1/2 cup balsamic vinegar
4 teaspoons honey
1 1/4 cups Italian seasoned breadcrumbs
salt and pepper
3 -4 tablespoons olive oil
6 garlic cloves, minced (if you're a garlic lover, add more to your taste)
1/2 cup white wine
1 - 1 1/2 cup vermouth
minced parsley, for garnish

Preparation

Rinse chicken or turkey breasts in a colander, let drain.
Mix vinegar and honey until honey dissolves. Set aside.
Season bread crumbs with salt and pepper. Dredge chicken or turkey breasts in the Italian seasoned bread crumbs, pressing well to make them adhere.
Heat a skillet over medium heat. Add 1 - 2 tablespoons olive oil until it is hot.
Saute the chicken cutlets for 1 minute per side (note that the cutlets won't be cooked all the way through, because they will cook later in recipe). Transfer them to a platter.
Add the remaining oil and garlic to the pan and cook just until garlic is golden (garlic burns easily, so be careful or it will impart a bitter taste).
Add the white wine and vermouth. Boil the mixture until sauce is reduced by half (more or less).
Add reserved honey and vinegar mixture and cook until syrupy. Taste for seasoning.
Place the cutlets back in the pan and simmer for 3 - 4 minutes more or until completely cooked. Garnish with parsley.
A Little Bit of a Tip: If you prefer extra sauce, just increase the sauce ingredients. This sauce is scrumptious over rice.