Sauteed Worcestershire Chicken					serves 2
		from GOURMET / apr 1995, pg 166

	2 whole boneless chicken breasts w/ skin, halved
	2 tsp olive oil
	1 garlic clove, minced
	2 tbl Worcestershire sauce
	1 tbl balsamic vinegar
	1/2 c low-salt chicken broth
	1 1/2 tsp finely chopped fresh oregano, or 1/2 tsp dried, crumbled
	1/4 tsp fresh lemon juice

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 w/ 
salt and pepper.

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 thorough, about 4 minutes.  Transfer chicken with tongs 
to a platter and simmer until reduced to about 1/4 cup.  Add lemon juice 
and salt and pepper to taste.

Pour sauce over chicken.