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Directions: Wash mushrooms, pat dry. Split chicken breasts. Season flour with
salt and pepper and dredge chicken. Cook chicken in hot olive oil
until brown. Add garlic cloves. Turn chicken and add mushrooms. Cook
about three minutes. Add vinegar, broth, bay leaf and thyme. Cover
and cook 10 mins. Turn occasionally. Remove chicken to serving dish.
Cook sauce, uncovered, for 7 minutes. Swirl in butter. Discard bay
leaf. Pour sauce over chicken. Serves 8. Garlic flavor is very mild
in spite of number of cloves. Can be made ahead and reheated.
| Ingredients:
2 Pound(s) Chicken breasts
3/4 Pound(s) Fresh mushrooms
2 Tablespoon(s) Flour
3 Tablespoon(s) Olive oil
6 Cloves garlic, peeled
4 Tablespoon(s) Balsamic vinegar
3/4 Cup(s) Chicken broth
1 Bay leaf
1/4 Teaspoon(s) Dried thyme
1 Tablespoon(s) Butter |
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