Chicken Breasts with Garlic Dark Balsamic Vinegar

Chicken Breasts with Garlic Dark Balsamic Vinegar

Gettysburg Olive Oil Co.




  • Cut away any fat from chicken breasts, and sprinkle with salt and pepper.
  • Rinse, drain and pat mushrooms dry.
  • Add salt and pepper to the flour and dredge chicken breasts in the mixture, shaking off any excess.
  • Heat oil in a skillet over medium-high heat and cook chicken breasts until nicely browned on one side, and then add garlic.
  • Turn chicken and scatter mushrooms over top. Shake skillet occasionally so that mushrooms cook evenly.  Let cook for about 3 minutes and then add the garlic dark balsamic vinegar, chicken broth, bay leaf and thyme.
  • Cover skillet and cook over medium-low heat for 10 minutes, turning the chicken occasionally.
  • Transfer chicken to a serving platter and cover with foil.  Continue cooking the sauce with mushrooms uncovered for about 7 minutes over medium-high heat.  Swirl butter into sauce mixture.
  • Remove the bay leave, and pour sauce mixture with mushrooms over the chicken and serve.

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