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Chicken In Balsamic Vinegar

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  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1599 Calories from Fat 634

% Daily Value*

Total Fat 70 g107.2%

Saturated Fat 13.4 g67.2%

Trans Fat 0.2 g

Cholesterol 426.9 mg142.3%

Sodium 1441.7 mg60.1%

Total Carbohydrates 59 g19.7%

Dietary Fiber 6.3 g25.3%

Sugars 15.9 g

Protein 175 g349.2%

Vitamin A 37.9% Vitamin C 76.5%

Calcium 22.1% Iron 67.4%

*Based on a 2000 Calorie diet

Chicken In Balsamic Vinegar Recipe