Chicken Breasts with Garlic and Balsamic Vinegar

by Michelle on January 29, 2010

Do you ever have those weeks where nothing sounds good? And you don’t feel like cooking?

A few weeks ago I was at a loss as to what to make for dinner. I really did not have a taste for anything special and did not feel like trying anything new. It was so cold outside and I thought maybe I would make some Macaroni and Cheese or a pasta dish but I just did not want to mess with making a sauce! So I delved into my files and found a recipe I’d made two years ago and although we loved it I had completely forgotten all about it!

I’ve tried this recipe with basil but it’s really best exactly how it’s written with fresh Thyme and Bay Leaf. And I add either Almond, Pecan or Walnut meal to the breading and it makes the sautéed chicken so much better!

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Chicken Breasts with Garlic & Balsamic Vinegar
Recipe adapted from “Cuisine Rapide” by Pierre Franey

4 skinless boneless chicken breast halves (about 1 1/4 lbs)
Salt to taste, if desired
Freshly ground pepper to taste
3/4 lb small to medium mushrooms
2 TBL flour
2 TBL olive oil
6 cloves garlic, peeled
1/4 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1/2 tsp minced fresh thyme or 1/4 tsp dry
1 tsp butter

My addition: 1/2 c. Almond, Pecan or Walnut meal

1. Sprinkle chicken breasts with salt and pepper

2. Season flour with salt and pepper and dredge the chicken breasts in the mixture. Shake off excess. I add about 1/2 c. Almond, Pecan or Walnut meal to the flour mix.

3. Heat oil in a heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about 3 minutes. Add the garlic cloves.

4. Turn the chicken pieces and scatter the mushrooms over them. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar, broth, bay leaf, and thyme.

5. Cover tightly and cook over medium-low heat for 10 minutes. Turn pieces occasionally.

6. Transfer the chicken to a warm serving platter and cover with foil. Cook the sauce with the mushrooms, uncovered, over medium-high heat for 7 minutes. Swirl in the butter.

7. Discard the bay leaf. Pour the mushrooms and sauce over the chicken and serve.

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Comments

  • Allie and Pattie January 29, 2010 at 11:56 am

    This is definitely being saved-looks wonderful!I can’t think of anything with garlic and mushrooms that wouldn’t be wonderful! thank you!
    xoxo Pattie

  • Pam January 29, 2010 at 11:56 am

    That does sound good. And yes, I have days where cooking doesn’t bring me the enjoyment it normally does. Those days, it’s a struggle to get something worthwhile on the table.

  • Kim January 29, 2010 at 12:55 pm

    I love the combo of balsamic and chicken. Great tip to use almond or pecan meal in your breading: I know exactly what you mean about “nothing sounding good”. I’ve been a little uninspired in the kitchen lately. Hmmm….if only I had a little kitchen fairy who cleaned up after me;D

  • The Quintessential Magpie January 29, 2010 at 3:11 pm

    I knew not to visit before I ate breakfast! LOL! Oh, Michelle, where do you come up with these delicious recipes! That chicken looks so good, and I could really use some comfort food today. Instead, I get to travel out of town to judge a BBQ contest tonight. I judge the hospitality portion, and it’s actually fun.

    XO,

    Sheila :-)

  • Elle January 29, 2010 at 3:54 pm

    Oh, this is one of our all time favorites! I used to make this all the time. It’s so simple, yet so packed with flavor! The chicken also stays nice and moist. Love it!

  • Mimi January 29, 2010 at 4:42 pm

    garlic and mushroom is sure to be a winner at my house. I’ve definitely had those uninspired kitchen days. If I’m lucky I get to eat out, the food may not be better but it revives my kitchen spirit.
    Mimi

  • Catherine January 29, 2010 at 6:39 pm

    That picture is absolutely mouthwatering! This sounds so good Michelle!

    Have a wonderful weeked!

  • Lori E January 29, 2010 at 6:52 pm

    I could drink balsamic right out of the bottle but it is good on chicken too.

  • Joanne January 29, 2010 at 7:39 pm

    This definitely sounds like a fantastic go-to recipe! I have weeks where nothing sounds good…it makes menu-planning tough. This is something I could see myself craving though. Balsamic vinegar is just too good to pass up on.

  • Kat January 29, 2010 at 7:48 pm

    Keeping up with your blog sure makes me hungry! I get those weeks when nothing seems to satisfy my hunger or cravings and I can’t seem to make up my mind what to cook if anything. This looks like a great recipe for some of those chicken breasts I have stocked up on.

  • Kayte January 29, 2010 at 9:14 pm

    Time to fire up the stove and make this…looks really good and comforting to me today after being gone subbing and all. Yep, have everything on hand, and this is IT. Oh, wait, it’s Friday…okay, this is IT tomorrow!

  • Megan January 29, 2010 at 9:23 pm

    I’m having one of those days right now – it’s already 1:30 and I have NO IDEA what to make for dinner.

  • The Muse January 30, 2010 at 2:50 am

    Ms Michelle, i have seen my beloved comb the cabinets and create SOMETHING…when i just swear (nothing bad) that there is not a thing to be had in the cupboard!

    I love the thought that you pulled out an old favorite…sometimes the oldies are indeed goldies!

  • mrs. c January 30, 2010 at 6:34 pm

    As always your food looks delicious and easy to prepare! YOu commented about beekeeping…the class helped me some but what is really helpful is talking with people who have bees. They can be your biggest resource!

  • Sheila Mitchell January 31, 2010 at 12:42 am

    I make a lot of chicken & am in need of something new & easy! This will be going on my table soon! Thanks Michelle!

  • Chow and Chatter January 31, 2010 at 2:24 am

    oh this looks so good and full of flavor

  • Erica January 31, 2010 at 3:08 pm

    Love the picture!That looks incredible! I love chicken and mushrooms.

  • Danielle February 2, 2010 at 1:21 am

    I will have to make this and soon! we are a family of chicken lovers and all enjoy balsamic vinegar. I bet this was one delicious meal!

  • Karine February 3, 2010 at 3:21 am

    Great combo of flavors in your recipe! thanks for sharing :)

  • Sheila Mitchell February 10, 2010 at 11:45 pm

    Just wanted you to know, I made this last week & am making it again, it was so good! (I couldn’t find any of the nut meal) but it is still worth making! YUM!

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