From http://inthekitchenwithkath.com
(Adapted from Lynne Rossetto Kasper and Sally Swift’s recipe in How to Eat Supper)
Serves 4
1½ cups chicken broth, or 1 can
Olive oil
4 boneless, skinless chicken breasts (or 2 large ones sliced in half)
Salt
Pepper
6 large cloves garlic, thinly sliced
1 cup cider vinegar
2 teaspoons butter
2 tablespoons sliced almonds, roughly chopped into slightly smaller pieces
1. Turn the oven on to Warm and put a plate in the oven.
2. Boil the broth in a large skillet until it is reduced by 2/3. Pour the broth out and reserve it. Dry the pan.
3. Put about 2 tablespoons olive oil in the pan. Heat over medium-high heat.
4. Sprinkle the chicken breasts with salt and pepper and put the in the pan. If the chicken breasts won’t fit in the pan without being too crowded, cook 2 of them for about 3 minutes on each side, until they are lightly browned and thoroughly cooked.
Remove the breasts to the plate in the oven and cver them with foil. Repeat with the other 2 breasts.
5. Add the garlic and vinegar to the pan and boil, scraping up any bits on the bottom, until the cider is reduced to about ¼ cup. Stir in the reserved broth and cook for about 2 minutes. Add the butter and stir just until it is melted in.
6. Serve the chicken with the sauce and top with the almonds.