Chicken Breasts with Balsamic Vinegar and Garlic

1,906 Reviews 92 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
colleenlora
Recipe by  colleenlora

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (1,906)

Rate This Recipe
Sarah Stephan
1065

Sarah Stephan

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 the chicken. The second time I still followed the original recipe but I left out the flour and it was perfect and that's how I'll make it from now on. The balsamic reduction was delicious. I always use portobellos as the mushrooms. Fantastic! This is one of the best recipes I have tried off this website! Other than omitting the flour this recipe needs no variations! Thanks Colleen

JDVMD
458

JDVMD

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!!!

RogueOnion8
360

RogueOnion8

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 use white balsamic vinegar (looks nicer). And... I use 1.5 lb. of mushrooms, 1 cup chicken broth and 10 cloves of garlic.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 9.9 g
  • 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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