Chicken Breasts with Balsamic Vinegar and Garlic
This dish was delicious - with a few modifications.
If i were to make it as is, i would have to give it a 3 and a half star rating it just didn't seem to have enough flavor.
First off i used only 2 plump chicken breasts (i was scared there wouldn't be enough sauce for 4). I not only seasoned the chicken with S&P and Flour, but also with cyan, seasoning salt, and paprika.
After i had the chicken, mushrooms and garlic going, I then added the remaining ingredients along with 2 tbsp of honey, a few splashes of Worcestershire sauce, a splash of soy sauce, and a heaping tbsp of dijon mustard. I left the chicken to boil in this mixture until cooked through. I then removed the chicken and placed in the oven to keep warm.
I then used cornstarch to thicken the sauce and poured over the chicken and served.
My boyfriend and i really enjoyed this recipe and look forward to using it in the future.
3 users found this review helpful
Apr. 17, 2012