Chicken Breasts with Balsamic Vinegar

The balsamic vinegar (which is now in all of our supermarkets) really gives the chicken a fine, elegant taste. The right amount of sparkle, the right amount of mild sweetness, and the right amount of raves, too.

Serves: 6

Cooking Time: 25 min

Ingredients

• 4 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 6 peeled garlic cloves
• 3/4 pound mushrooms, cleaned and cut in half
• 3/4 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 bay leaves
• 1/4 teaspoon thyme leaves
• 1 tablespoon butter (optional)

Instructions

1. Place flour in a shallow dish and season with salt and pepper; dredge chicken in flour mixture. In a large skillet, heat oil over medium heat; add chicken and cook until browned on one side, about 3 minutes. Turn chicken, then add garlic and mushrooms.
    
2. Continue cooking an additional 3 minutes, moving garlic and mushrooms around in skillet. Add chicken broth, vinegar, bay leaves, and thyme. Cover tightly, reduce heat to medium-low and cook about 10 minutes, turning chicken occasionally.
    
3. Transfer chicken to a serving platter and keep warm. Raise heat to medium, and cook pan juices, uncovered, an additional 7 minutes. Add butter, if desired; remove and discard bay leaves, stir mixture, then spoon over chicken.
   
    

Notes

If your skillet isn't large enough to cook all of the chicken together, use two smaller skillets and split the ingredients between them.