Chicken With Balsamic Vinegar And Mushrooms Recipes

BALSAMIC CHICKEN AND MUSHROOMS

Steps:

• In a nonstick skillet, heat 1 teaspoon of the oil.
• In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
• Add the chicken and coat both sides with the mixture.
• Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
• Transfer to a plate and keep warm.
• In the skillet, heat the remaining teaspoon of oil.
• Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
• Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
• Serve the chicken, topped with the mushrooms.

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

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.

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

CHICKEN WITH BALSAMIC VINEGAR AND MUSHROOMS

Steps:

• In a large skillet, heat olive oil until very hot.
• Add chicken breasts to pan (don't crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown - about 5 min per side.
• Remove breasts to a plate - don't worry if they are not fully cooked, they will be added to the pan again for additional cooking.
• Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
• Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
• Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
• Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
• Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
• Cook about 8-10 minutes.
• Remove breasts and mushrooms to serving platter.
• Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
• Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.

ROASTED CHICKEN WITH BALSAMIC VINEGAR AND HERBS

Steps:

• Marinate The Night Before:.
• Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and oil over the chicken, cover with plastic wrap and refrigerate. Turn the pieces once or twice while in the marinade.
• To Bake:.
• Preheat the oven to 375 degrees.
• Cut the potatoes 1 inch cubes for roasting. Sprinkle them with salt and pepper, coat them with olive oil. Set them aside.
• Remove the chicken from the marinade, reserving the liquid. Strain the marinade through a fine sieve.
• Reserve the liquid for making the gravy.
• Put the potatoes on the bottom of a large roasting pan and place the chicken pieces skin side down on top of the potatoes. Bake for 30 minutes. Turn chicken skin side up and roast for an additional 45 minutes. The chicken will be golden brown with a crispy skin.
• Remove chicken to a platter and cover with foil to keep warm.
• Turn oven temperature up to 450 degees.
• Continue to roast the potatoes in the pan for 15 -20 minutes until they are soft in the center when tested with a fork. Add the potatoes to the chicken platter. Cover with foil and keep warm.
• Transfer the roasting pan to a burner on medium high heat. Deglaze the pan with the strained chicken marinade, loosening any browned bits on the bottom of the pan. Add the chicken stock and bring to a boil and cook for 5 more minutes.
• Mix the cornstarch with the cold water until it is smooth and add to the sauce in the pan stirring well. Boil for 2-3 minutes, or until thickened . Ladle some of the sauce over the chicken and potatoes and place the extra sauce in a gravy boat. The masterpiece is ready to be served.
• For an alternative way to thicken the sauce make a paste with 2 tablespoons of soften butter and 1 ½ TBSP of flour. Add it to the boiling sauce instead of the corn starch paste. Why should you do it? " because some time you feel like a nut, and sometime you don't !".