Chicken Breasts and Balsamic Vinegar
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 boneless skinless chicken breasts, either pound it out thinly, or fillet the chicken
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 3⁄4 cup chicken broth
- 1⁄4 cup balsamic vinegar
- 2 bay leaves
- 1⁄4 teaspoon herbes de provence (recipes for this spice mix are available on Recipezaar)
- 1 tablespoon butter or 1 tablespoon margarine
directions
- Mix the flour, salt and pepper in a shallow dish, and dredge the chicken in it.
- Heat oil in large skillet and cook the chicken until brown on one side (about 3-4 min).
- Turn the chicken and add the garlic.
- Cook 3 minutes more, while stirring the garlic around.
- Add the broth, vinegar, bay leaves, and herbs.
- Cover tightly, reduce heat to med-low, cook for about 10 minutes, turning chicken a couple of times. (When you get to the end of this step, you have a choice...you can proceed and reduce the sauce, or you can stop now after ADDING THE TBSP OF BUTTER. This way, you have more sauce, which is the way my husband likes it.)
- When chicken is done, remove from pan.
- Bring heat back up to med.
- ,and cook the pan juices for 7 minutes, uncovered.
- Stir in butter and remove bay leaves.
- Spoon sauce over the chicken.
- I served white rice on the side, and spooned a bit of sauce over that, too.
- Yum.
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Reviews
-
Wonderful - the aroma was terrific and the chicken came out moist, tender, and absolutely delicious. I loved the sauce especially. I wouldn't hesitate to serve this to company - for such a simple dish to prepare, this one was very impressive. I happened to have some white balsamic vinegar in the house, so I tried that instead of the usual red balsamic - it was wonderful. Thanks!
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This is a good recipe I made as stated, using two large chicken fillets (600 grams worth) which I cut into quaters. The recipe is easy and tasty. However a word of warning, this dish is very garlicky. Next time I would probably halve the amount of garlic. As I said it was delicious, the garlic tastes great in the recipe - I just felt like I needed to wear a gas mask for the rest of the night :) The only extra step I added was to strain the sauce through a fine sieve before serving as my herb mix is sort of chunky.
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RECIPE SUBMITTED BY
ciao4293
United States