Chicken In Balsamic Vinegar
|Chicken breasts||1 1⁄2 Pound, boned and skinned (2 breasts)|
|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)|
|Dried thyme||1⁄4 Teaspoon|
|Black olives||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.
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