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Chicken Breasts with Balsamic Vinegar and Garlic
Reviews:
September 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 very finely minced 2 of the cloves (to make the garlic flavor more pronounced,) leaving the rest whole. Also added 2 Tb finely minced shallots, which gave lots of depth of flavor. If you don't have or can't find shallots, green onions will do. If you find the taste to be too acidic, then look to your balsamic vinegar as the culprit. The only type to use is from Modena, Italy. Others are just imitators. A genuine Modena balsamic is smooth as silk, with no bite. It costs more, but in a dish such as this, it makes a world of difference. Once the breasts are pounded thin, cooking them for 10 minutes in liquid is WAY too much. After you've browned them, they need very little time. Just make your sauce as directed (also added a little marjoram, white pepper, and a tsp Dijon mustard to increase flavor complexity,) turn off the heat, and allow your already-browned breasts to steep in the sauce covered for 10 minutes on top of the burner. This is known as carry-over cooking, and the heat of the sauce is quite sufficient to finish off any undercooked meat. Skipping the flour coating works just fine. However, to thicken the sauce enough to coat noodles or potatoes, whisk 2-3 tsp of flour to the room temp stock, then stir this into the pan, stirring until sauce reaches a boil. Finishing the sauce