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Chicken Breasts with Balsamic Vinegar and Garlic
January 09, 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 & removed from pan. Sauteed garlic for just a minute, then dumped in double the sauce ingredients. We reduced the sauce for about 8-10 minutes, then added the chicken back in and continued reducing for 10 minutes, then added the butter. We browned the mushroom separately and added them in just before serving. YUM! **Note:I made this again and didn't bother with flouring the chicken, I just sprinkled a little wondra towards the end of cooking and then added the sauce right to the pan. Just as good and way easier!