There is a game happening here at my house...
Meet the players:
Ballsy Balsamic Vinegar co-starring Barnaby Bay Leaf
Indestructible Extra Virgin Olive Oil
They File in one by one to dance with the fire's music....
It is at this point they realize they have all been duped! They have all been defeated by the masterful cook! And now they will surrender their wonderful flavors...
Cheers explode from the cook's audience....
Chicken with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts **
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
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.
**Next time I will use boneless thighs...they are more tender :)
EDIT:I also added a small chopped onion...I love onions :)