Made in Greenwich

Pan Fried Chicken with Scullery Balsamic Reduction

A quick and easy mid-week meal that’s bursting with amazing flavour.

  • Chicken breast
  • Olive oil
  • Scullery Moon
  • Balsamic vinegar
  • Add a little olive oil to a frying pan and heat to medium-high heat
  • Add the chicken breast and cook each side for 4-8 minutes (until the juices run clear)
  • Set the chicken aside on a warm plate and pour off any excess oil from the pan
  • Add 1 tablespoon of balsamic per chicken breast and reduce until thick and syrupy
  • Add 2 tablespoons Scullery Moon to the reduction and the chicken breast (and any juices from the plate)
  • Heat through, until the sauce has coated the chicken and is thick and dark
  • Serve