Chicken Breasts With Garlic And Balsamic Vinegar Recipe
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Ingredients
- 4 skinless, boneless chicken breasts (about 1 1/4 lbs. total)
- Salt and freshly ground pepper to taste
- ¾ pound small or medium mushrooms
- 2 tablespoons flour
- 2 tablespoons olive oil
- 6 cloves of garlic, peeled
- ¼ cup balsamic vinegar
- ¾ cup fresh or canned chicken broth
- 1 bay leaf
- ½ teaspoon minced fresh thyme or
- ¼ teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 tablespoon butter
Directions
- Tip 1: Always read a recipe in its entirety before beginning.
- Tip 2 : Pound the chicken breasts to desired thickness for even cooking.
- Sprinkle chicken breasts with salt and pepper.
- Rinse mushrooms, drain and pat dry.
- Season flour with salt and pepper and dredge the chicken breasts in mixture.
- Shake off excess.
- Heat oil in heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about three minutes.
- Add whole garlic cloves.
- Turn chicken breasts and scatter mushrooms over them.
- Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly.
- Cook about 3 minutes and add vinegar, broth, bay leaf
- and thyme. Cover tightly and cook over medium-low heat for 10 minutes.
- Turn pieces occasionally as they cook.
- Transfer chicken to warm serving platter and cover with foil.
- Cook sauce with mushrooms, uncovered, over medium-high heat for about 7 minutes.
- Swirl in the butter.
- Discard bay leaf. Pour mushrooms and sauce over chicken and serve.
- Yields 4 servings.
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