2 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1/2 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1-1/2 teaspoons brown sugar
In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk egg. Flatten chicken to 1/4-in. thickness. Dip chicken in egg; then coat with almond mixture. In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until juices run clear.
Meanwhile, in a small saucepan, combine the cornstarch, broth, vinegar and brown sugar until smooth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with chicken.