This chicken is amazing! You must like balsamic vinegar in order to appreciate this restaurant-quality dish. The sauce is very similar in taste to a marsala sauce (which I love). I did make a few changes. I didn't dredge the chicken in flour but I did butterfly the chicken breasts so they would be thin, tender, and have more surface area to absorb the sauce. I added about 1 C. chopped tomato at the same time the mushrooms were added. Next time I will double the broth, balsamic, garlic, thyme, and butter because I wish there had been more sauce once it was reduced. The reduction was absolutely delicious! I served the chicken with roasted potatoes and drizzled the sauce over everything. This dish would be great with fresh, crusty baguette to dip in the leftover sauce.
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This chicken is amazing! You must like balsamic vinegar in order to appreciate this...