Chicken Breasts with Balsamic Vinegar and Garlic Recipe - Allrecipes.com
Chicken Breasts with Balsamic Vinegar and Garlic Recipe
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Chicken Breasts with Balsamic Vinegar
A wonderfully garlicky gourmet dish with chicken, vinegar, and mushrooms. See more
  • READY IN 30 mins

Chicken Breasts with Balsamic Vinegar and Garlic

Recipe by  

"This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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 skillet 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 skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, 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 or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 25 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2004

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

 
Most Helpful Critical Review
Jul 26, 2011

I really had some issues with this recipe. First, it was very bitter as-is to the point of utter bluntness. I had to add about two tablespoons of brown sugar to try and tone down the bitterness. It also just lacked flavor overall. Compare this to something like the chicken in red wine sauce recipe on this site and you'll see what I mean. That recipe (if you follow reviewers suggested changes) is full of depth and flavor. This one -- not so much. I wanted to love this recipe but it was just lacking in a big way. There are many better chicken recipes on this site.

 
Mar 23, 2004

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!!!

 
Oct 09, 2005

I love this, it is my favorite recipe from this site! If you're not a vinegar lover I suggest using only 1/8 cup of balsamic vinegar. I love the vinegar flavor so I wouldn't change a thing. I use white balsamic vinegar (looks nicer). And... I use 1.5 lb. of mushrooms, 1 cup chicken broth and 10 cloves of garlic.

 
Jan 14, 2011

Absolutely loved this recipe! Very impressive dish that was easy to prepare with ingredients that are normally found in one's kitchen. Used baby bella mushrooms and pounded out the chicken so it would cook more evenly. Serve over linguini! Fabulous!!!

 
Oct 11, 2004

OMG! This is restaurant-quality fare for certain! I didn't flour the chicken and after removing from the pan, I simply thickened the sauce with about 1 1/2 tsp. cornstarch which I poured over the chicken. To die for. My husband and I are black pepper fiends so I made sure I used a lot of it. I will make again and again. Thanks fo much, Colleen!

 
Feb 16, 2004

This recipe is a wonderful alternative to the same old chicken. It tastes a lot like Chicken Marsala. It is a little sweet and has great flavor. I let the chicken sit in a little vinegar for aobut 15 minutes before flouring. I used the whole can of broth. I though the amount of sauce was perfect. If you are looking for a simple dinner that will impress anyone this is it.

 
Apr 16, 2008

This was great; cooked it with a friend. We did change a couple of things, though. First, we cut the chicken into strips & added garlic powder to the flour mixture. Then browned the chicken & removed from pan. Sauteed garlic for just a minute, then dumped in double the sauce ingredients. We reduced the sauce for about 8-10 minutes, then added the chicken back in and continued reducing for 10 minutes, then added the butter. We browned the mushroom separately and added them in just before serving. YUM! **Note:I made this again and didn't bother with flouring the chicken, I just sprinkled a little wondra towards the end of cooking and then added the sauce right to the pan. Just as good and way easier!

 

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Nutrition

  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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