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My review
Chicken Breasts with Balsamic Vinegar and Garlic
colleenlora
"This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes."
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Ingredients
30 m servings 268 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 268 calories; 11.6 g fat; 9.9 g carbohydrates; 30.9 g protein; 77 mg cholesterol; 286 mg sodium. Full nutrition
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Reviews
Read all reviews 21293029 Ratings
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Most helpful positive review
4/14/2004
I really love this dish. I have made it a few times. The first time, I followed the directions exactly. It had really good flavor, but I didn't like the way the flour on the chicken got slimy on...
Most helpful critical review
7/26/2011
I really had some issues with this recipe. First, it was very bitter as-is to the point of utter bluntness. I had to add about two tablespoons of brown sugar to try and tone down the bitterness....
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4/14/2004
I really love this dish. I have made it a few times. The first time, I followed the directions exactly. It had really good flavor, but I didn't like the way the flour on the chicken got slimy on...
3/23/2004
I am giving this 10 stars!!!!! I loved this. Very easy to prepare and it just reeked of professionalism. Next time, I may leave out the whole flour thing because it didn't really add anything to...
10/7/2002
I love this, it is my favorite recipe from this site! If you're not a vinegar lover I suggest using only 1/8 cup of balsamic vinegar. I love the vinegar flavor so I wouldn't change a thing. I us...
1/11/2011
Absolutely loved this recipe! Very impressive dish that was easy to prepare with ingredients that are normally found in one's kitchen. Used baby bella mushrooms and pounded out the chicken so ...
10/11/2004
OMG! This is restaurant-quality fare for certain! I didn't flour the chicken and after removing from the pan, I simply thickened the sauce with about 1 1/2 tsp. cornstarch which I poured over t...
1/9/2007
This was great; cooked it with a friend. We did change a couple of things, though. First, we cut the chicken into strips & added garlic powder to the flour mixture. Then browned the chicken &...
2/16/2004
This recipe is a wonderful alternative to the same old chicken. It tastes a lot like Chicken Marsala. It is a little sweet and has great flavor. I let the chicken sit in a little vinegar for ...
9/25/2008
4-1/2 stars as written. However, with a few simple additions you can swing this over into the 5 star stratosphere! No treatment of the garlic cloves is mentioned, so I peeled them, crushed and v...