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Chicken In Balsamic Vinegar Recipe
|Chicken breasts||1 1⁄2 Pound, boned and skinned (2 breasts)|
|Freshly ground black pepper||To Taste|
|Virgin olive oil||3 Tablespoon|
|Garlic||6 Clove (30 gm), peeled|
|Small mushrooms||3⁄4 Pound|
|Balsamic vinegar||4 Tablespoon|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Black olives||1 Tablespoon|
Serving size: Complete recipe
Calories 1599 Calories from Fat 634
% Daily Value*
Total Fat 70 g107.2%
Saturated Fat 13.4 g67.2%
Trans Fat 0.2 g
Cholesterol 426.9 mg
Sodium 1441.7 mg60.1%
Total Carbohydrates 59 g19.7%
Dietary Fiber 6.3 g25.3%
Sugars 15.9 g
Protein 175 g349.2%
Vitamin A 37.9% Vitamin C 76.5%
Calcium 22.1% Iron 67.4%
*Based on a 2000 Calorie diet
Heat oil over medium heat in a heavy skillet and cook the chicken breasts until browned nicely on one side, about 4 minutes. Add the garlic and cook for 1-2 more minutes.
Turn chicken over and scatter mushrooms on top. Cook for another few minutes, until the mushrooms have cooked down a bit. Add the balsamic vinegar, chicken broth, bay leaf, and thyme.
Cover tightly and cook over low heat for 10 minutes, turning pieces occasionally as they cook.
Remove chicken with a slotted spoon to a warm serving platter.
Continue cooking the mushrooms and sauce over medium heat for about 7 minutes. Swirl in the butter. Remove the bay leaf and garlic cloves.
Arrange chicken on platter. Spoon mushrooms and sauce down center of chicken. Garnish with black olives and parsley.