____________________ Search ingredient search Search -- Sign Out This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our technical FAQ page. Chicken Breasts with Balsamic Vinegar and Garlic Recipe 84 Photos See how to make this recipe! Chicken Breasts with Balsamic Vinegar A wonderfully garlicky gourmet dish with chicken, vinegar, and mushrooms. 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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). 2. 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. 3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium -- discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve. -- * PREP 5 mins * COOK 25 mins * READY IN 30 mins -- followed the directions exactly. It had really good flavor, but I didn't like the way the flour on the chicken got slimy on the chicken. The second time I still followed the original recipe but I left out the -- tablespoons of brown sugar to try and tone down the bitterness. It also just lacked flavor overall. Compare this to something like the chicken in red wine sauce recipe on this site and you'll see what I mean. That -- flavor. This one -- not so much. I wanted to love this recipe but it was just lacking in a big way. There are many better chicken recipes on this site. -- flour thing because it didn't really add anything to the dish. Also, I only ended up with enough sauce for two chicken breasts instead of four (think I reduced the sauce too long). Beautiful recipe. Went great with a California Zinfindel (Campus Oaks, Lodi, 2000). Also, I did flatten my breasts before seasoning and flouring so they would cook more evenly. Very tender and moist chicken. Can you tell that I loved this recipe? I am planning on making this many more times for friends and -- the vinegar flavor so I wouldn't change a thing. I use white balsamic vinegar (looks nicer). And... I use 1.5 lb. of mushrooms, 1 cup chicken broth and 10 cloves of garlic. —RogueOnion8 -- prepare with ingredients that are normally found in one's kitchen. Used baby bella mushrooms and pounded out the chicken so it would cook more evenly. Serve over linguini! Fabulous!!! -- OMG! This is restaurant-quality fare for certain! I didn't flour the chicken and after removing from the pan, I simply thickened the sauce with about 1 1/2 tsp. cornstarch which I poured over the chicken. To die for. My husband and I are black pepper fiends so I made sure I used -- This recipe is a wonderful alternative to the same old chicken. It tastes a lot like Chicken Marsala. It is a little sweet and has great flavor. I let the chicken sit in a little vinegar for aobut 15 minutes before flouring. I used the whole can of broth. I though the amount of -- This was great; cooked it with a friend. We did change a couple of things, though. First, we cut the chicken into strips & added garlic powder to the flour mixture. Then browned the chicken & removed from pan. Sauteed garlic for just a minute, then dumped in double the sauce ingredients. We reduced the sauce for about 8-10 minutes, then added the chicken back in and continued reducing for 10 minutes, then added the butter. We browned the mushroom separately and added them in just before serving. YUM! **Note:I made this again and didn't bother with flouring the chicken, I just sprinkled a little wondra towards the end of cooking and then added the sauce right to the pan. 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