August 23, 2022

How to make Chicken breasts & balsamic vinegar

Chicken breasts & balsamic vinegar







Cook Time

30-35 Min


  • 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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