GARLIC CHICKEN BREASTS IN BALSAMIC VINEGAR
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
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
Provided by Pierre Franey
Categories dinner, easy, one pot, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
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 WITH GARLIC AND BALSAMIC VINEGAR
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
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.
CHICKEN BREASTS AND BALSAMIC VINEGAR
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
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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