Chicken breasts with balsamic vinegar and garlic

    Chicken breasts with balsamic vinegar and garlic

    Chicken breasts with balsamic vinegar and garlic

    (2993)
    30min


    2774 people made this

    About this recipe: This is a quick, easy and impressive dish. Goes great with roasted new potatoes.

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • salt and pepper to taste
    • 350g fresh mushrooms, sliced
    • 2 tablespoons plain flour
    • 2 tablespoons olive oil
    • 6 cloves garlic
    • 4 tablespoons balsamic vinegar
    • 180ml chicken stock
    • 1 bay leaf
    • 1/4 teaspoon dried thyme
    • 1 tablespoon butter

    Method
    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a frying pan over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
    2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the pan and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, stock, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
    3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
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    Reviews & ratings
    Average global rating:
    (2993)

    Reviews in English (2993)

    1

    Fantastic. Loved it chicken was moist and tender. Sauce delicious. Very easy to make and very quick. Will be making again.  -  19 Mar 2014

    by
    1199

    I really love this dish. I have made it a few times. The first time, I followed the directions exactly. It had really good flavor, but I didn't like the way the flour on the chicken got slimy on the chicken. The second time I still followed the original recipe but I left out the flour and it was perfect and that's how I'll make it from now on. The balsamic reduction was delicious. I always use portobellos as the mushrooms. Fantastic! This is one of the best recipes I have tried off this website! Other than omitting the flour this recipe needs no variations! Thanks Colleen  -  14 Apr 2004  (Review from Allrecipes US | Canada)

    by
    516

    I am giving this 10 stars!!!!! I loved this. Very easy to prepare and it just reeked of professionalism. Next time, I may leave out the whole flour thing because it didn't really add anything to the dish. Also, I only ended up with enough sauce for two chicken breasts instead of four (think I reduced the sauce too long). Beautiful recipe. Went great with a California Zinfindel (Campus Oaks, Lodi, 2000). Also, I did flatten my breasts before seasoning and flouring so they would cook more evenly. Very tender and moist chicken. Can you tell that I loved this recipe? I am planning on making this many more times for friends and for parties. THANK YOU!!!  -  23 Mar 2004  (Review from Allrecipes US | Canada)

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