Chicken Breasts with Balsamic Vinegar and Garlic

Chicken Breasts with Balsamic Vinegar and Garlic

1994
colleenlora 1

"This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes."

Ingredients

30 m {{adjustedServings}} servings 268 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. 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).
  2. 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.
  3. 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.
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Reviews

1994
  1. 2841 Ratings

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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...

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...

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...