Chicken Breasts with Balsamic Vinegar and Garlic

How to cook Chicken Breasts with Balsamic Vinegar and Garlic

Ingredients: 4 skinless, boneless chicken breasts salt and pepper to undergo 3/4 pound fresh mushrooms, sliced 2 tablespoons all-purpose flour 2 tablespoons olive lubricant 6 cloves garlic 1/4 cup balsamic vinegar 3/4 cup chicken stock 1 bay leaf 1/4 teaspoon dried thyme 1 tablespoon butter

Directions: Season the chicken with salt and bespeckle. Rinse the mushrooms and pat ironic. Season the flour with salt and pepper and dredge the chicken breasts in the flour composite. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (connected with 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 less 3 minutes, then add the vinegar, soup, bay leaf and thyme. Cover tightly and simmer over medium low heat instead of 10 minutes, turning from time to time. Transfer the chicken to a warm serving platter and cover with lamination. Set aside. Continue simmering the impudence, uncovered, over medium high heat for less 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and be advantageous.


Servings Per Mo: 4

Amount Per Serving

Calories: 268

Total Fat: 11.6g Cholesterol: 77mg Sodium: 320mg Total Carbs: 9.9g Dietary Fiber: 1.1g Protein: 30.9g

Prepare time:5 Min

Cook time:25 Min

Ready in:30 Min

Serving as far as something:4 peoples

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