Chicken with Roasted Garlic and Balsamic Vinegar

4 boneless chicken breastsOLYMPUS DIGITAL CAMERA
1 jar whole mushrooms
2 Tbsp flour
salt and pepper, to taste
2 Tbsp olive oil
6 cloves garlic, peeled
4 Tbsp balsamic vinegar
1 cup chicken broth
1 bay leaf
1/4 tsp dried thyme
1 Tbsp butter

Season flour with salt and pepper and dredge chicken breasts in flour mix.  Heat olive oil in heavy skillet and brown chicken on one side, approx. 4 minutes.  Add whole garlic cloves.  Turn chicken pieces and scatter the mushrooms all over.  Continue cooking, shaking skillet.  Cook approx. 4 minutes and add the balsamic vinegar and broth.  Add bay leaf and thyme.  Cover closely and cook over medium low heat, about 10 minutes.  Turn pieces occasionally as they cook.  Transfer pieces to warm serving platter and cover with foil.  Let the sauce with the mushrooms cook uncovered, over medium high heat about 5-7 minutes.  Swirl in butter.  Remove and discard bay leaf.  Pour sauce over chicken and serve.

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