Chicken Scaloppine with Balsamic Vinegar and Basil

1.Dredge the scaloppine in the flour, shaking off excess.

2.Heat the olive oil in a 12-inch skillet over high heat.

3.Add the scaloppine in a single layer. Season with salt and pepper.

4.Cook until golden on the bottom, about 2 minutes.

5.Turn with a fork and cook the other side for 2 minutes.

6.Move to a platter, cover with foil to keep warm.

7.Add the shallots and garlic to the skillet; cook, stirring, for 1 minute.

8.Add the stock and reduce over high heat for 1 minute, scraping up any browned bits.

9.Add the balsamic vinegar; cook until the sauce reduces and becomes syrupy, about 1 minute.

10.Stir in the basil; pour over the chicken.