Chicken Breasts With Garlic And Balsamic Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I found this recipe in a newspaper several years ago and it's always one I can fall back on. Its savory flavor goes well with couscous, rice or noodles. Serve with a substantial green salad. Try it, you'll like it! Read more ! Ingredients:
4 skinless, boneless chicken breasts (about 1 1/4 lbs. total) |
salt and freshly ground pepper to taste |
3/4 pound small or medium mushrooms |
2 tablespoons flour |
2 tablespoons olive oil |
6 cloves of garlic, peeled |
1/4 cup balsamic vinegar |
3/4 cup fresh or canned chicken broth |
1 bay leaf |
1/2 teaspoon minced fresh thyme or |
1/4 teaspoon dried thyme or 1 tablespoon fresh thyme |
1 tablespoon butter |
Directions:
1. Tip 1: Always read a recipe in its entirety before beginning.
2. Tip 2 : Pound the chicken breasts to desired thickness for even cooking.
3. Sprinkle chicken breasts with salt and pepper.
4. Rinse mushrooms, drain and pat dry.
5. Season flour with salt and pepper and dredge the chicken breasts in mixture.
6. Shake off excess.
7. Heat oil in heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about three minutes.
8. Add whole garlic cloves.
9. Turn chicken breasts and scatter mushrooms over them.
10. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly.
11. Cook about 3 minutes and add vinegar, broth, bay leaf
12. and thyme. Cover tightly and cook over medium-low heat for 10 minutes.
13. Turn pieces occasionally as they cook.
14. Transfer chicken to warm serving platter and cover with foil.
15. Cook sauce with mushrooms, uncovered, over medium-high heat for about 7 minutes.
16. Swirl in the butter.
17. Discard bay leaf. Pour mushrooms and sauce over chicken and serve.
18. Yields 4 servings.
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