Chicken Breasts with Balsamic Vinegar and Garlic
Ingredients
Salt and pepper, to taste
2 tablespoons all purpose flour
3-4 boneless, skinless chicken breasts
1 pound mushrooms, sliced
2 tablespoons olive oil
6 cloves garlic, minced
1⁄4 cup balsamic vinegar
3⁄4 cup chicken broth
1 bay leaf
1⁄4 teaspoon dried thyme
1 tablespoon butter
Instructions
1. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes).
2. Turn the chicken breasts and scatter the mushrooms and garlic over the chicken breasts. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning after 5 minutes.
3. Transfer the chicken to a serving platter and cover to keep warm. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes or until reduced. Swirl in the butter and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Comments
Sometimes I find myself cooking in other people’s kitchens. Sometimes these kitchens aren’t well stocked and I don’t want to end up buying lots of things that will never get used. This recipe has become my go-to recipe in situations like that. It only requires one skillet, ingredients that will be completely used by the recipe, balsamic vinegar and thyme. It also goes very well with rice which is easy to prepare and takes about the same amount of time as the chicken. Then all you need is a salad and you’ve got a great meal.
This recipe was passed my way by a friend when I was looking for easy things to cook in a kitchen other than my own. It quickly became a favorite and I’d make it more often if there just weren’t so many other recipes out there to try!
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