- 4 Chicken Breastskinless, boneless
- Saltto taste
- Black pepperto taste
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- ¾ lb Mushroomsrinsed, dried and sliced
- 6 cloves Garlic
- ¼ cup Balsamic vinegar
- ¾ cup Chicken broth
- 1 Bay leaf
- ¼ tsp Dried thyme
- 1 tbsp Butter
Chicken Breasts with Balsamic Vinegar and Garlic
This Chicken Breasts with Balsamic Vinegar and Garlic is a perfect dish to make with some of the balsamic vinegar that I picked up in Modena during my last trip to Italy. Modena is a city in the north of Italy which is famous for three things: Ferrari cars, Lamborghinis and balsamic vinegar. Now, I don’t care too much for fast cars, but I care a lot about balsamico!!! You won’t be surprised to hear that I made some room in my suitcase and brought a bottle home with me!
I make good use of that bottle of vinegar in this recipe which combines tender, juicy chicken breasts with mushrooms and balsamic vinegar to make a super rich sauce. You can serve this with sauté potatoes or pasta for a delicious main meal which will transport you straight to Italy!
To make my Chicken Breasts with Balsamic Vinegar and Garlic, you will need the following ingredients:
So, how do you make Chicken Breasts with Balsamic Vinegar and Garlic?
Steps to make Chicken Breasts with Balsamic Vinegar and Garlic
1 | Prepare the chicken | 5 |
2 | Cook chicken | 10 |
3 | Add the garlic | 2 |
4 | Add mushrooms | 3 |
5 | Add the vinegar, broth, thyme and bay leaf. | 2 |
6 | Simmer | 10 |
7 | Remove chicken | 2 |
8 | Reduce sauce | 7 |
9 | Add butter | 1 |
10 | Serve | 3 |
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