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Chicken Breasts with Balsamic Vinegar and Garlic
Reviews:
March 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 the dish. Also, I only ended up with enough sauce for two chicken breasts instead of four (think I reduced the sauce too long). Beautiful recipe. Went great with a California Zinfindel (Campus Oaks, Lodi, 2000). Also, I did flatten my breasts before seasoning and flouring so they would cook more evenly. Very tender and moist chicken. Can you tell that I loved this recipe? I am planning on making this many more times for friends and for parties. THANK YOU!!!