Chicken Breasts And Garlic Balsamic Vinegar Recipes

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CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC



Chicken Breasts with Balsamic Vinegar and Garlic image

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

Provided by colleenlora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

Steps:

  • 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.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g

BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR



Braised Chicken with Shallots, Garlic, and Balsamic Vinegar image

Categories     Chicken     Garlic     Braise     Vinegar     Bacon     Fall     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Steps:

  • Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
  • While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
  • Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
  • Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
  • Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
  • Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

CHICKEN BREASTS WITH GARLIC AND BALSAMIC VINEGAR



Chicken Breasts With Garlic and Balsamic Vinegar image

Make and share this Chicken Breasts With Garlic and Balsamic Vinegar recipe from Food.com.

Provided by Irish Rose

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
salt and pepper
1 cup mushroom, sliced
2 -4 tablespoons flour, you can add more if needed
2 tablespoons olive oil
6 garlic cloves, peeled and whole
1/4 cup balsamic vinegar
3/4 cup chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 tablespoon butter

Steps:

  • If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
  • Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
  • Add the vinegar, broth, bay leaf and thyme.
  • Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
  • Pour the mushroom sauce over the chicken and serve.

GARLIC CHICKEN BREASTS IN BALSAMIC VINEGAR



Garlic Chicken Breasts in Balsamic Vinegar image

Make and share this Garlic Chicken Breasts in Balsamic Vinegar recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

8 (4 ounce) boneless skinless chicken breasts
1/2 cup flour
2 tablespoons olive oil
8 cloves minced garlic
1 cup chicken stock
1/3 cup balsamic vinegar
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Dredge chicken breasts in flour.
  • In a large skillet heat oil over medium high heat.
  • Cook breasts 3 minutes on one side; add garlic.
  • Turn chicken and continue cooking 2 to 3 minutes.
  • Add stock, vinegar and pepper to taste.
  • Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender.
  • Remove chicken and keep warm.
  • In small bowl combine water and cornstarch, stirring until smooth.
  • Add to skillet and cook 1 to 2 minutes until thick and smooth.
  • Pour sauce over chicken and serve.

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR



Chicken Breasts And Garlic Balsamic Vinegar image

Provided by Pierre Franey

Categories     dinner, easy, one pot, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts, about 1 1/2 pounds
3/4 pound small to medium-size mushrooms
2 tablespoons flour
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons olive oil
6 cloves garlic, peeled
4 tablespoons balsamic vinegar
3/4 cup fresh or canned chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Steps:

  • Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
  • Rinse the mushrooms; drain and pat dry.
  • Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
  • 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.
  • 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.
  • Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
  • Transfer the pieces to a warm serving platter and cover with foil.
  • Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
  • Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN BREASTS AND BALSAMIC VINEGAR



Chicken Breasts and Balsamic Vinegar image

I needed a fast recipe for some boneless chicken, and this was it. Adapted a bit from a recipe I had, it was delicious. Suitable for just family, or company, too.

Provided by ciao4293

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts, either pound it out thinly, or fillet the chicken
2 tablespoons olive oil
6 cloves garlic, minced
3/4 cup chicken broth
1/4 cup balsamic vinegar
2 bay leaves
1/4 teaspoon herbes de provence (recipes for this spice mix are available on Recipezaar)
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Mix the flour, salt and pepper in a shallow dish, and dredge the chicken in it.
  • Heat oil in large skillet and cook the chicken until brown on one side (about 3-4 min).
  • Turn the chicken and add the garlic.
  • Cook 3 minutes more, while stirring the garlic around.
  • Add the broth, vinegar, bay leaves, and herbs.
  • Cover tightly, reduce heat to med-low, cook for about 10 minutes, turning chicken a couple of times. (When you get to the end of this step, you have a choice...you can proceed and reduce the sauce, or you can stop now after ADDING THE TBSP OF BUTTER. This way, you have more sauce, which is the way my husband likes it.)
  • When chicken is done, remove from pan.
  • Bring heat back up to med.
  • ,and cook the pan juices for 7 minutes, uncovered.
  • Stir in butter and remove bay leaves.
  • Spoon sauce over the chicken.
  • I served white rice on the side, and spooned a bit of sauce over that, too.
  • Yum.

Nutrition Facts : Calories 275.4, Fat 13.1, SaturatedFat 3.5, Cholesterol 83.2, Sodium 452.3, Carbohydrate 10.2, Fiber 0.3, Sugar 2.6, Protein 27.2

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