Again in search of something a little different I decided on this Balsamic Vinegar Chicken Breast Recipe. It seemed like something a little on the light side, along with a healthy combination of ingredients. If you like the flavor of Balsamic Vinegar, give this one a try. My wife thought it was excellent, the chicken breasts were nice and moist, and the gravy went very well with the mashed potatoes I had prepared. This is a very simple recipe with not a lot of ingredients. I followed the recipe as written. Serves 4
4 skinless, boneless chicken breasts
Salt and pepper to taste
3/4 pound fresh mushrooms (sliced)
2 tablespoons flour
2 tablespoons olive oil
6 cloves garlic (sliced or diced)
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
1. Season the chicken with salt and pepper.
2. Rinse the mushrooms and pat dry.
3. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture.
4. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side.
5. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme.
6. Cover and simmer over medium low heat, turning occasionally until juices of chicken runs clear, or an internal temperature is reached of 165F.
7. Transfer the chicken to a warm serving platter; cover to keep warm. Set aside. Continue simmering the sauce, uncovered over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf.
(This produces kind of thin gravy-you can thicken it- if you wish to)
8. Pour the mushroom sauce mixture over the chicken and serve.
Serve with mashed potatoes or egg noodles.