Best 10 Chicken Breasts And Balsamic Vinegar Recipes

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• 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.

CHICKEN BREASTS AND BALSAMIC VINEGAR

Steps:

• Mix the flour, salt and pepper in a shallow dish, and dredge the chicken in it.
• Heat oil in large skillet and cook the chicken until brown on one side (about 3-4 min).
• Turn the chicken and add the garlic.
• Cook 3 minutes more, while stirring the garlic around.
• Add the broth, vinegar, bay leaves, and herbs.
• Cover tightly, reduce heat to med-low, cook for about 10 minutes, turning chicken a couple of times. (When you get to the end of this step, you have a choice...you can proceed and reduce the sauce, or you can stop now after ADDING THE TBSP OF BUTTER. This way, you have more sauce, which is the way my husband likes it.)
• When chicken is done, remove from pan.
• Bring heat back up to med.
• ,and cook the pan juices for 7 minutes, uncovered.
• Stir in butter and remove bay leaves.
• Spoon sauce over the chicken.
• I served white rice on the side, and spooned a bit of sauce over that, too.
• Yum.

CHICKEN BREASTS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
• Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
• Add the vinegar, broth, bay leaf and thyme.
• Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
• Pour the mushroom sauce over the chicken and serve.

ITALIAN CHICKEN BREASTS WITH BALSAMIC VINEGAR

Steps:

• Saute onion and garlic in oil for about 5 minutes in a large skillet.
• Remove and set aside.
• Fry chicken breasts until browned on both sides.
• Add garlic and onions back into pan.
• Add tomatoes.
• Sprinkle with basil, salt and pepper.
• Pour balsamic over chicken.
• Cover and cook for about 30 minutes.
• Plate chicken and top with tomato and onion mixture.

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR

Steps:

• Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
• Rinse the mushrooms; drain and pat dry.
• Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
• Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
• Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
• Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
• Transfer the pieces to a warm serving platter and cover with foil.
• Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
• Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

GARLIC CHICKEN BREASTS IN BALSAMIC VINEGAR

Steps:

• Dredge chicken breasts in flour.
• In a large skillet heat oil over medium high heat.
• Cook breasts 3 minutes on one side; add garlic.
• Turn chicken and continue cooking 2 to 3 minutes.
• Add stock, vinegar and pepper to taste.
• Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender.
• Remove chicken and keep warm.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook 1 to 2 minutes until thick and smooth.
• Pour sauce over chicken and serve.

BALSAMIC CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
• Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
• Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
• Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.

CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• In a large skillet, heat olive oil over medium high heat.
• Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
• Remove to a plate.
• Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
• Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
• Add the leeks, carrots and red pepper.
• Heat to boiling.
• Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
• Stir in the garlic powder, salt, pepper and balsamic vinegar.
• Heat to boiling.
• Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.