Balsamic chicken breasts were a favorite of my clients when I was working as a personal chef. They have a lot going for them. They are quick to prepare, they hold well for reheating if necessary, the ingredients are easy to come by, and they certainly are tasty.
And finding myself with all the ingredients on hand, they are dinner tonight.
Balsamic Chicken Breasts
The original recipe is from Pierre Franey's Cusine Rapide
4 6-8 ounce chicken breast halves
1/2 pound small mushrooms, cleaned and cut in half (larger mushrooms may be sliced)
2 tablespoons flour
salt and pepper
6 cloves garlic, peeled
1/3 cup balsamic vinegar (you don't need the 25 year old stuff here)
1/2 cup low sodium chicken broth
1 bay leaf
sprig of fresh thyme or a sprinkling of dried thyme
2 tablespoons sweet butter
Dredge chicken breasts in seasoned flour. Heat olive oil in skillet, brown breasts about 3 minutes. Turn.
Scatter garlic cloves and mushrooms around chicken. Brown for another 3 minutes.
Add balsamic vinegar, chicken broth, bay leaf and thyme. Cover skillet tightly and simmer for about 10 minutes, turning pieces to baste, until chicken is tender.
Remove chicken from skillet. Reduce sauce, Remove whole herb, if using, and garlic cloves. Off heat, swirl in butter, and return chicken to sauce.
This is nice served with string beans or a green salad.