Chicken Breasts And Garlic Balsamic Vinegar
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4skinless, boneless chicken breasts, about 1½ pounds
- ¾pound small to medium-size mushrooms
- 2tablespoons flour
- Salt to taste if desired
- Freshly ground pepper to taste
- 3tablespoons olive oil
- 6cloves garlic, peeled
- 4tablespoons balsamic vinegar
- ¾cup fresh or canned chicken broth
- 1bay leaf
- ¼teaspoon dried thyme
- 1tablespoon butter
Nutritional analysis per serving (4 servings)
379 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 42 grams protein; 793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
- Step 2
Rinse the mushrooms; drain and pat dry.
- Step 3
Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
- Step 4
Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
- Step 5
Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
- Step 6
Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
- Step 7
Transfer the pieces to a warm serving platter and cover with foil.
- Step 8
Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
- Step 9
Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.
Private Notes
Comments
Everyone in my family loved this recipe. I have 2 pre-schoolers and they both gobbled this up. The sauce was great over rice. My kids even ate the big chunks of garlic! This is an inexpensive meal also so this recipe is a definite keeper and I will probably be making this once every week. I recommend doubling the broth and vinegar so there is extra sauce. Yum!
Made this with boneless, skinless chicken thighs, not quite a pound, all I had. Sliced a half of a large yellow onion, almost a pound of cremini mushrooms. Browned the chicken, threw everything but the butter over the chicken, covered it and left it in a 315 oven while I walked the dog. An hour later (fearing the worst) took it out, swirled in the butter and took my bows. Served over brown jasmine rice. Really delicious!
A go-to favorite, found in "Cuisine Rapide" -- an essential cookbook of mine for the past 25 years. It's out of print now, so it's great to see Franey's recipes here. Quick, elegant way to do chicken breast & mushrooms.
So simple and so good! Served with mashed potatoes.
We liked this. Didn't have mushrooms. It was still excellent, and so easy. Boneless breasts are hard for me, but they worked well here.
I have made this recipe for 30 years at least. One of my favorites from The New York times the original had 14 cloves of garlic. Which I highly recommend because the garlic comes out like butter which is spreadable onto bread and positively delicious.
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