If you like balsamic vinegar, you need to try this. Why? It is a non-fussy, non-time consuming recipe, but it tastes like restaurant food. Yum. From allrecipes.com. I actually had all of these ingredients, including some mushrooms that needed to be used up.
Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
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).
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.
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.
I always read the reviews (at least a few of them) when I use this website, because people list helpful variations on the recipe. In this case, several people said to skip flouring the chicken, so I did and it was easier and yummy. I served this with noodles, like the picture, but next time I’m doing mashed potatoes. That would be perfect.
****I just glanced at this recipe again and wondered if it was clear that you should leave the garlic cloves whole. If you used minced garlic or some other form, it would be much more garlicky. If you love garlic like Matt does, the whole cloves in this recipe simmer long enough to be soft, sweet and edible all by themselves. Otherwise, just discard them.