Every now and again, I decide to try cooking with an ingredient I’m not very familiar with. I’d been hearing quite a bit about balsamic vinegar on a few cooking shows and reading about it in a couple of cooking magazines, so I decided to give it a try.
Preparing Balsamic Chicken Breasts is a great way to add this rich sweet vinegar to your menu. The recipe can be prepared in a snap and we’ve found balsamic vinegar and chicken to be a winning combination!
When preparing the sauce, I offer my usual recommendation. Double it! You’ll want to have plenty to coat the pasta I think you should serve with the chicken.
Balsamic Chicken Breasts
4 boneless chicken breast halves
salt, pepper, and garlic powder (to taste)
1 cup flour
3 tablespoons olive oil
1 tablespoon minced garlic
1/3 cup balsamic vinegar
1/2 cup chicken broth
1 bay leaf
1 teaspoon Italian seasoning
Heat oil in large skillet over medium high heat. Rinse chicken and pat dry. Season with salt, pepper, and garlic powder. Dredge the chicken in flour. Place chicken in the skillet and brown on both sides. Remove chicken from skillet and set it aside.
Add garlic and saute for 3 minutes. Stir in balsamic vinegar, chicken broth, bay leaf, and Italian seasoning. Place chicken back into the skillet and simmer covered over low heat for 15 minutes or until chicken is tender.
Remove the bay leaf before serving.
Photo: Courtesy of drdad (Flickr)
© 2009, Andrea Thorpe. All rights reserved.