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Full Online Book HomeLearning KitchenPoultry - Balsamic Chicken
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Poultry - Balsamic Chicken Post by :dcmarketer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3526

Click below to download : Poultry - Balsamic Chicken (Format : PDF)

Poultry - Balsamic Chicken

3 LBS. chicken breasts
flour for dredging
1/3 cup olive oil
2 large onions chopped
5 cloves garlic, minced
1 cup chicken broth
1/2 lb. mushrooms, cleaned and sliced
1/2 cup balsamic vinegar
1/2 cup black olives, pitted and halved
1/2 tsp thyme
1/2 tsp rosemary
10 parsley sprigs, leaves only, chopped
salt and pepper to taste


Clean and dry chicken.

Dredge in flour and brown, setting each piece aside until all chicken is done.

Put the onions and garlic in the skillet with a little more olive oil and lightly saute the onions over a low heat,covered, until onions are translucent.

Do not brown onions and garlic.

Add chicken, broth, balsamic vinegar, olives, mushrooms, thyme, rosemary, parsely and salt and pepper.

Cover and allow to cook over low heat for about 15 to 20 minutes until chicken is cooked and tender; taste forseasonings.

If pan is drying out as you cook add more balsamic vinegar and broth (equal amounts).
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