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Chicken breasts And balsamic vinegar

by Christina Julia

Chicken breasts And balsamic vinegar

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 skinless chicken breast fillets
  • 2 tablespoons plain flour
  • 1⁄4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 6 garlic cloves, peeled but left whole
  • 350g/12oz small mushrooms
  • 4 tablespoons balsamic vinegar
  • 175ml/6fl oz chicken stock


  • Split each chicken breast in half lengthways.
  • Season the flour with pepper, and dredge the chicken in the mixture.
    Shake off any excess flour.
  • Heat the oil in a heavy frying pan over a medium-high heat, and cook
    the chicken breasts for 4 minutes or until nicely browned on one side.
    Add the garlic, turn the chicken pieces and continue to cook for a minute
    of so.
  • HAdd the mushrooms and cook for about 7 minutes, then add the
    vinegar and stock. Cover tightly, reduce the heat to medium-low and
    cook for 10 minutes, turning the chicken occasionally.
  • Transfer the chicken to a warmed serving plate and set aside in a warm
    place. Let the sauce with the mushrooms cook, uncovered, over a
    medium-high heat for about 6 minutes.
    • Remove the pan from the heat, pour the sauce over the chicken and
    serve immediately.

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