Chicken Breasts With Balsamic Vinegar And Garlic Recipes

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 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 about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

GARLIC CHICKEN BREASTS IN BALSAMIC VINEGAR

Steps:

• Dredge chicken breasts in flour.
• In a large skillet heat oil over medium high heat.
• Cook breasts 3 minutes on one side; add garlic.
• Turn chicken and continue cooking 2 to 3 minutes.
• Add stock, vinegar and pepper to taste.
• Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender.
• Remove chicken and keep warm.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook 1 to 2 minutes until thick and smooth.
• Pour sauce over chicken and serve.

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR

Steps:

• Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
• Rinse the mushrooms; drain and pat dry.
• Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
• Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
• Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
• Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
• Transfer the pieces to a warm serving platter and cover with foil.
• Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
• Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.

CHICKEN BREASTS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
• Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
• Add the vinegar, broth, bay leaf and thyme.
• Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
• Pour the mushroom sauce over the chicken and serve.

GARLIC CHICKEN BREASTS WITH SPICY BALSAMIC VINEGAR-SESAME SAUCE

Steps:

• Dredge chicken breasts in flour.
• Shake off excess.
• In a large skillet, heat oil over medium high heat.
• Add chicken and cook for 3 to 4 minutes.
• Add garlic.
• Flip chicken and continue cooking 3 to 4 minutes.
• Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
• Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
• Remove from heat and let stand for 5 minutes before serving.
• Serve over rice.