4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
1 teaspoon cornstarch
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
In a shallow bowl, combine almonds and flour. In another shallow bowl, whisk eggs. Flatten chicken to 1/4-in. thickness. Dip chicken in eggs; 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.