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Chicken In Balsamic Vinegar

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<p><a href="http://www.flickr.com/photos/twohungrydudes/5679674125/">Image Credit</a></p>
Ingredients
  Chicken breasts 1 1⁄2 Pound, boned and skinned (2 breasts)
  Flour 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Virgin olive oil 3 Tablespoon
  Garlic 6 Clove (30 gm), peeled
  Small mushrooms 3⁄4 Pound, sliced
  Balsamic vinegar 4 Tablespoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon
  Butter 1 Tablespoon
  Black olives 1 Tablespoon
  Parsley 1 Tablespoon
Directions

Split each chicken breast in half. Season the flour with the salt and pepper. Dredge chicken in the flour and shake off excess.
Heat oil over medium heat in a heavy skillet and cook the chicken breasts until browned nicely on one side, about 4 minutes. Add the garlic and cook for 1-2 more minutes.
Turn chicken over and scatter mushrooms on top. Cook for another few minutes, until the mushrooms have cooked down a bit. Add the balsamic vinegar, chicken broth, bay leaf, and thyme.
Cover tightly and cook over low heat for 10 minutes, turning pieces occasionally as they cook.
Remove chicken with a slotted spoon to a warm serving platter.
Continue cooking the mushrooms and sauce over medium heat for about 7 minutes. Swirl in the butter. Remove the bay leaf and garlic cloves.
Arrange chicken on platter. Spoon mushrooms and sauce down center of chicken. Garnish with black olives and parsley.

Recipe Summary

Method: 
Saute
Ingredient: 
Chicken

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