Ingredients

• 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

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Instructions

1. 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.
2. 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.
3. Pour sauce over chicken.