Chicken with Balsamic Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 boneless, skinless chicken thighs3/4 lb mushrooms, quartered2 tbsp cornstarch3/4 tsp each salt and pepper3 tbsp olive oil6 garlic cloves, sliced6 tbsp balsamic vinegar1 1/2 cups chicken broth1 bay leaf1/4 tsp thyme1 tbsp butter
Season the cornstarch with half the salt and pepper and dredge the chicken in it. Shake off excess cornstarch.
Heat oil in a heavy skillet and cook the chicken over moderately high heart until nicely browned on one side, about 3 minutes.
Add the garlic cloves. Turn the chicken pieces over and scatter the mushrooms over all.
Continue cooking, shaking the skillet and redistributing the mushrooms so they cook evenly. Cook about 3 minutes.
Add the balsamic vinegar, broth, bay leaf, thyme, and the rest of the salt and pepper. Cover closely and cook over moderately high heat for about 10 minutes. Turn pieces occasionally as they cook.
Transfer the chicken to a warm platter and cover will foil.
Let the sauce cook, uncovered, over moderately high heat for about 7 minutes. Swirl in the butter.
Remove the bay leaf and pour the sauce and mushrooms over the chicken and serve.
I prefer to serve this with either steamed vegetables or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LILITHITES.
Heat oil in a heavy skillet and cook the chicken over moderately high heart until nicely browned on one side, about 3 minutes.
Add the garlic cloves. Turn the chicken pieces over and scatter the mushrooms over all.
Continue cooking, shaking the skillet and redistributing the mushrooms so they cook evenly. Cook about 3 minutes.
Add the balsamic vinegar, broth, bay leaf, thyme, and the rest of the salt and pepper. Cover closely and cook over moderately high heat for about 10 minutes. Turn pieces occasionally as they cook.
Transfer the chicken to a warm platter and cover will foil.
Let the sauce cook, uncovered, over moderately high heat for about 7 minutes. Swirl in the butter.
Remove the bay leaf and pour the sauce and mushrooms over the chicken and serve.
I prefer to serve this with either steamed vegetables or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LILITHITES.
Nutritional Info Amount Per Serving
- Calories: 276.5
- Total Fat: 16.6 g
- Cholesterol: 75.8 mg
- Sodium: 732.5 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.2 g
- Protein: 20.0 g
Member Reviews