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Chicken Breasts with Balsamic Vinegar and Garlic
June 27, 2003

This recipe is just wonderful! My husband and children found it had a bit too much vinegar even when I cut the amount in half. So the next time I made it I added about 2tbsp of cream when the sauce was cooked. It might sound strange but it really helped richen the flavor and take the bite out of the vinegar. This recipe also works well with pounded, boneless, skinless chicken thighs. Thanks for this recipe, it's a family favorite! :) Barb in BC