#ICRA labels Allrecipes alternate [p?c1=2&c2=6036305&cv=2.0&cj=1] [spacer.gif] Allrecipes home ____________________ Search ingredient search Search * * * * * search by ingredient * recipes * video * menus * holidays * the buzz * RECIPE BOX * SHOPPING LISTS * MENU PLANNER * Go Pro! * or * Join for free! * Sign In Email or Username Join for free! ____________________ Password ____________________ Forgot password? Sign In [ ] Remember me [spacer.gif] * my allrecipes * profile * settings 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. See more Photos for Chicken Breasts with Balsamic Vinegar and Garlic 1 of 1 Posted Add your own photo! Pro Member(Learn more about Pro) , Photos ADVERTISE WITH US ADVERTISEMENT Hang tight! * READY IN 30 mins Chicken Breasts with Balsamic Vinegar and Garlic Read Reviews (1,845) Pin It "This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes." — colleenlora Back Next + Recipe Box + Shopping List + Menu Email Print Ingredients Edit and Save Watch video tips and tricks * Chicken Breasts with Balsamic Vinegar * Chicken Breasts with Balsamic Vinegar * Garlic Cheddar Chicken * Garlic Cheddar Chicken * Pan-Seared Chicken Breasts with Shallots Pan-Seared Chicken Breasts with Shallots * Pan-Seared Chicken Breasts with Shallots * Garlic Chicken Garlic Chicken * Garlic Chicken * Chicken with 20 Cloves of Garlic Chicken with 20 Cloves of Garlic * Chicken with 20 Cloves of Garlic * Spicy Garlic Lime Chicken Spicy Garlic Lime Chicken * Spicy Garlic Lime Chicken * Slow Cooker Lemon Garlic Chicken Slow Cooker Lemon Garlic Chicken * Slow Cooker Lemon Garlic Chicken * Baked Garlic Parmesan Chicken Baked Garlic Parmesan Chicken * Baked Garlic Parmesan Chicken * A Good Easy Garlic Chicken A Good Easy Garlic Chicken * A Good Easy Garlic Chicken * How to Bone a Chicken Breast How to Bone a Chicken Breast * How to Bone a Chicken Breast * Types of Salt Types of Salt * Types of Salt * Measuring All-Purpose Flour Measuring All-Purpose Flour * Measuring All-Purpose Flour * Types of Cooking Oil Types of Cooking Oil * Types of Cooking Oil * Garlic: Fresh Vs. Powdered Garlic: Fresh Vs. Powdered * Garlic: Fresh Vs. Powdered * Battle of the Butter: Salted vs. Unsalted Battle of the Butter: Salted vs. Unsalted * Battle of the Butter: Salted vs. Unsalted Original recipe makes 4 servings Change Servings Makes 4___________________ servings (*) US ( ) Metric Adjust Recipe (Help) * [ ] 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 Check All Add to Shopping List Directions 1. 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 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. Kitchen-Friendly View * PREP 5 mins * COOK 25 mins * READY IN 30 mins ADVERTISE WITH US ADVERTISEMENT Reviews More Reviews Most Helpful Positive Review Apr 14, 2004 I really love this dish. I have made it a few times. The first time, I 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 flour and it was perfect and that's how I'll make it from now on. The balsamic reduction was delicious. I always use portobellos as the mushrooms. Fantastic! This is one of the best recipes I have tried off this website! Other than omitting the flour this recipe needs no variations! Thanks Colleen —Sarah Stephan See full review » Most Helpful Critical Review Jul 26, 2011 I really had some issues with this recipe. First, it was very bitter as-is to the point of utter bluntness. I had to add about two 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 recipe (if you follow reviewers suggested changes) is full of depth and 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. —Erin See full review » 2,609 Ratings * * * * * See other versions of this recipe! Mar 23, 2004 I am giving this 10 stars!!!!! I loved this. Very easy to prepare and it just reeked of professionalism. Next time, I may leave out the whole 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 for parties. THANK YOU!!! —JDVMD See full review » Oct 09, 2005 I love this, it is my favorite recipe from this site! If you're not a vinegar lover I suggest using only 1/8 cup of balsamic vinegar. I love 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 See full review » Jan 14, 2011 Absolutely loved this recipe! Very impressive dish that was easy to 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!!! —Crystal S See full review » Oct 11, 2004 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 a lot of it. I will make again and again. Thanks fo much, Colleen! —CHRISTYJ See full review » Feb 16, 2004 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 sauce was perfect. If you are looking for a simple dinner that will impress anyone this is it. —Navy_Mommy See full review » Apr 16, 2008 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. Just as good and way easier! —be sweet See full review » Recipe Reviews * Most Helpful * Most Positive * Least Positive * Newest [nopic50notext.png] 1 of 1 See all reviews » 2,609 Ratings * * * * * ADVERTISE WITH US ADVERTISEMENT Hang tight! Rate This Recipe [nopic50.png] Edit Add a Photo! Edit ____________________ ____________________ 1500 characters remaining Submit Glad you liked it! Your friends will, too: Pin It Did you tweak the recipe? Edit and save your own version of it! Edit this recipe Add a Photo Cancel Continue More Recipes Like This See all * Raspberry Vinegar Chicken Breasts Raspberry Vinegar Chicken Breasts * * Raspberry Vinegar Chicken Breasts * Chicken and Peppers with Balsamic Vinegar Chicken and Peppers with Balsamic Vinegar * * Chicken and Peppers with Balsamic Vinegar * Garlic Cream Sauce over Chicken Breasts Garlic Cream Sauce over Chicken Breasts * * Garlic Cream Sauce over Chicken Breasts * Garlic Chicken Breasts Garlic Chicken Breasts * * Garlic Chicken Breasts * Spinach Stuffed Chicken Breasts Spinach Stuffed Chicken Breasts * * Spinach Stuffed Chicken Breasts * Garlic Chicken Garlic Chicken * * Garlic Chicken * Braised Balsamic Chicken Braised Balsamic Chicken * * Braised Balsamic Chicken * Creolized Stuffed Chicken Breasts Creolized Stuffed Chicken Breasts * * Creolized Stuffed Chicken Breasts * Candied Chicken Breasts Candied Chicken Breasts * * Candied Chicken Breasts * Garlic Chicken Fried Chicken Garlic Chicken Fried Chicken * * Garlic Chicken Fried Chicken ADVERTISE WITH US ADVERTISEMENT Nutrition * Calories * 268 kcal * + + * 13% * Carbohydrates * 9.9 g * + + * 3% * Cholesterol * 77 mg * + + * 26% * Fat * 11.6 g * + + * 18% * Fiber * 1.1 g * + + * 4% * Protein * 30.9 g * + + * 62% * Sodium * 286 mg * + + * 11% * Percent Daily Values are based on a 2,000 calorie diet. See More Nutritional Information Chicken Breasts with Balsamic Vinegar and Garlic Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 268 Calories from Fat: 104 * % Daily Value * * Total Fat 11.6g 18 % * ** Saturated Fat 3.2g 16 % * Cholesterol 77mg 26 % * Sodium 286mg 11 % * ** Potassium 608mg 17 % * Total Carbohydrates 9.9g 3 % * Dietary Fiber 1.1g 4 % * Protein 30.9g 62 % * ** Sugars 3.9g * Vitamin A 2 % * Vitamin C 8 % * Calcium 4 % * Iron 18 % * ** Thiamin 20 % * ** Niacin 173 % * ** Vitamin B6 50 % * ** Magnesium 15 % * ** Folate 14 % * * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. * ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. * (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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