Thursday, July 31, 2008

Special Guest Blog:Chicken Breasts w/ Balsamic Vinegar and Garlic

My ever-so-awesome Knottie friend, Chelsey (chelsmillertobe), is my guest blog contributor today. Chelsey is the bomb and so is her knot bio, check it out. The girl is beautiful and her wedding just screamed romance. And, it seems to me, the girl can cook, too. Way to go, Jason (her hubby)!

Here's Chelsey's recipe for Chicken Breasts w/Basalmic Vinegar and Garlic. The pictures were taken by her too.

This recipe was super easy, and delicious. The best part was I had most of these ingredients on hand and didn't have to run to the store.

Chicken Breasts with Balsamic Vinegar and Garlic from Allrecipes

Ingredients:4 skinless, boneless chicken breasts (I used 8 little chicken cutlets, just because that's what I had on hand)

salt and pepper to taste

3/4 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 tablespoons olive oil

6 cloves garlic, minced

1/4 cup balsamic vinegar

3/4 cup chicken broth

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter

Directions:Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve. I served this along with some garlic mashed potatoes, if I had more time I would have also done a green salad. I hate serving dinner without some healthy veggies on the plate. To make the potatoes I just boiled them, placed them in the mixer skin on with some milk, butter, salt, pepper and minced garlic (you could also use garlic salt).


  1. oh man- YUMMY! I can't wait to try this recipe- thanks for posting Jenn and Chelsey!

  2. PS I had a very strong urge to dump some red wine into the sauce while the chicken was simmering, too bad Jason and I drank all our red wine the night before :(

    Try it when you make this!