Name: Chicken Breasts with Balsamic Vinegar
Cook time: 25 min
Ingredients: 4 tablespoon all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 8 boneless, skinless chicken breast halves; 2 tablespoon olive oil; 6 peeled garlic cloves; 3/4 pound mushrooms, cleaned and cut in half; 3/4 cup chicken broth; 1/4 cup balsamic vinegar; 2 bay leaves; 1/4 teaspoon thyme leaves; 1 tablespoon butter (optional)

Chicken Breasts with Balsamic Vinegar

3 Comments

SERVES: 6

COOK TIME: 25 Min

Serve up a bit of elegance with our easy-to-make recipe for Chicken Breasts with Balsamic Vinegar. This chicken breasts recipe features just the right amount of sparkle and mild sweetness, and it'll earn you an extra dose of "Wow, that was good!"

What You'll Need

4 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
8 boneless, skinless chicken breast halves
2 tablespoons olive oil
6 peeled garlic cloves
3/4 pound mushrooms, cleaned and cut in half
3/4 cup chicken broth
1/4 cup balsamic vinegar
2 bay leaves
1/4 teaspoon thyme leaves
1 tablespoon butter (optional)

What to Do

Place flour in a shallow dish and season with salt and pepper; dredge chicken in flour mixture. In a large skillet, heat oil over medium heat; add chicken and cook until browned on one side, about 3 minutes. Turn chicken, then add garlic and mushrooms.
Continue cooking an additional 3 minutes, moving garlic and mushrooms around in skillet. Add chicken broth, vinegar, bay leaves, and thyme. Cover tightly, reduce heat to medium-low and cook about 10 minutes, turning chicken occasionally.
Transfer chicken to a serving platter and keep warm. Raise heat to medium, and cook pan juices, uncovered, an additional 7 minutes. Add butter, if desired; remove and discard bay leaves, stir mixture, then spoon over chicken.

Notes

If your skillet isn't large enough to cook all of the chicken together, use two smaller skillets and split the ingredients between them.

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MrSoul

Feb 06, 2012

Easy to make and elegant to eat. Probably takes a bit longer than the 25 minutes, esp if the breasts are large, but worth it. Extra mushrooms a must. Didn't have thyme so used a pinch of Italian seasoning. Served with rice and steamed peas and fresh baked bread.