Ingredients
- 4 boneless chicken breasts, split
- Salt and freshly ground pepper
- 2 tablespoons flour
- 2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 8 ounces fresh porcini mushrooms, sliced
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 3 tablespoons white wine
Directions
Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.
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By cbaddy
Pittsburgh, pA
on February 22, 2011
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I signed up to review on here just so I could warn people about this recipe. How does it have 5 star reviews?!? This is just so blah, I can hardly think of the words to write. I really think there is too much balsamic vinegar, it just overpowers everything, but beyond that there was no flavor. BLAND BLAND BLAND. I was so disappointed in this recipe. First time ever I have disagreed with average reviews on here!
By Chef #393200
Portland, OR
on January 15, 2011
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after reading the reviews, my husband can't stop talking about it. It's fast, easy and really good. I cook and bake daily, and have tried about every chicken recipe from 40 cloves of garlic to tandoori. This is really, really good. Just follow the recipe, btw, I use a portobello mushroom for this recipe rather than what it calls for. Easier to find in my area
By anadkins_12996051
ft worth, 83
on July 11, 2010
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I made this just as the recipe stated to but it was not good at all.
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