Prep 5m Cook 25m Additional - Ready In 30m
Servings 4 servings Calories 267.5

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Recipe Ingredients

  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • ¾ pound fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • ¼ cup balsamic vinegar
  • ¾ cup chicken broth
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • 1 tablespoon butter

Cooking Directions

  1. 1 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).
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 267.5
  • Carbohydrate 9.9 g
  • Cholesterol 77 mg
  • Fat 11.6 g
  • Fiber 1.1 g
  • Protein 30.9 g
  • Saturated Fat 3.2 g
  • Sodium 286.3 mg
  • Sugar 3.9 g

Reviews

  1. I really had some issues with this recipe. First it was very bitter as-is to the point of utter bluntness. I had to add about two tablespoons of brown sugar to try and tone down the bitterness. It also just lacked flavor overall. Compare this to something like the chicken in red wine sauce recipe - Read more ...
  2. Absolutely loved this recipe! Very impressive dish that was easy to prepare with ingredients that are normally found in one's kitchen. Used baby bella mushrooms and pounded out the chicken so it would cook more evenly. Serve over linguini! Fabulous!!!
  3. 4-1/2 stars as written. However, with a few simple additions you can swing this over into the 5 star stratosphere! No treatment of the garlic cloves is mentioned, so I peeled them, crushed and very finely minced 2 of the cloves (to make the garlic flavor more pronounced,) leaving the rest whole. Also added 2 - Read more ...
  4. This was great; cooked it with a friend. We did change a couple of things, though. First, we cut the chicken into strips & added garlic powder to the flour mixture. Then browned the chicken & removed from pan. Sauteed garlic for just a minute, then dumped in double the sauce ingredients. We reduced the - Read more ...
  5. I love this, it is my favorite recipe from this site! If you're not a vinegar lover I suggest using only 1/8 cup of balsamic vinegar. I love the vinegar flavor so I wouldn't change a thing. I use white balsamic vinegar (looks nicer). And... I use 1.5 lb. of mushrooms, 1 cup chicken broth - Read more ...
  6. OMG! This is restaurant-quality fare for certain! I didn't flour the chicken and after removing from the pan, I simply thickened the sauce with about 1 1/2 tsp. cornstarch which I poured over the chicken. To die for. My husband and I are black pepper fiends so I made sure I used a lot of - Read more ...
  7. I really love this dish. I have made it a few times. The first time, I followed the directions exactly. It had really good flavor, but I didn't like the way the flour on the chicken got slimy on the chicken. The second time I still followed the original recipe but I left out the - Read more ...
  8. I am giving this 10 stars!!!!! I loved this. Very easy to prepare and it just reeked of professionalism. Next time, I may leave out the whole flour thing because it didn't really add anything to the dish. Also, I only ended up with enough sauce for two chicken breasts instead of four (think I - Read more ...
  9. This recipe is a wonderful alternative to the same old chicken. It tastes a lot like Chicken Marsala. It is a little sweet and has great flavor. I let the chicken sit in a little vinegar for aobut 15 minutes before flouring. I used the whole can of broth. I though the amount of sauce - Read more ...
  10. This recipe is just wonderful! My husband and children found it had a bit too much vinegar even when I cut the amount in half. So the next time I made it I added about 2tbsp of cream when the sauce was cooked. It might sound strange but it really helped richen the flavor and - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more