Balsamic Chicken Breasts

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “So simple, balsamic chicken is heavenly!”

    Ingredients

  • 4chicken breasts, boneless and skinless
  • 1/2 teaspoonsalt
  • black pepper, to taste
  • 1/4 cupflour
  • 1/2 teaspoonground sage
  • 1tablespoonolive oil
  • 1tablespoonbutter
  • 3clovesgarlic, minced
  • 2tablespoonsminced shallots
  • 8ouncessliced mushrooms
  • 1/4 cupbalsamic vinegar
  • 3/4 cupchicken broth
  • 3tablespoonswhite wine
  • salt and pepper, to taste
  • Directions

  • Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts.
  • Mix together salt, pepper, flour, and sage.
  • Dredge flattened breasts in a mixture; shake off excess flour.
  • Melt together the olive oil and butter in a large wide sautĂ© pan or large electric griddle (one with a cover) and brown the chicken over medium-high heat for 3 minutes on one side.
  • Add the garlic and shallot then turn the chicken over and sprinkle with the mushrooms.
  • Saute for an additional 3 minutes, stirring the mushrooms so that they will cook evenly.
  • (You may need to cook the chicken one or two at a time if you don’t have a large pan; if so, cook them all then add them all back into the pan for the final steps.) Stir in the balsamic vinegar, chicken broth, and wine.
  • Cover and simmer over medium-low heat for 10 minutes, basting with the sauce and turning the chicken once or twice.
  • Season with salt and pepper to taste and serve.
  • Makes 4 servings.
  • You can also cook the breasts without flattening them first.
  • Reviews

  • “This chicken is awesome!The balsamic vinegar really adds a nice tang, and the sauteed mushrooms are a nice touch.My husband is extremely fussy, and he’s already asking when I’m going to make this again.It was a huge hit with the family, and super-easy to make.Thanks!”

  • “Smells and tastes so good you can hardly wait for it to be on your plate.You can add some green or black olives too.”

  • “This recipe is a keeper!I halved the recipe and made it last night.My husband and I loved it.I went a little heavy on the garlic, and the combination of the flavors was wonderful.Thanks!”

  • “A new favorite.I increased the mushrooms to a 16 oz can, increased the balsamic vinegar to 1/3 cup and omitted the shallots.We loved it.Definately a keeper.”

  • “Another chicken dish for My Favorite Folder!Totally delicious and so very easy to prepare.We both enjoyed it and will definitely serve this to guests.Thank you for posting this one – it’s awesome!”

  • “I have a recipe for this dish that is so close it is spooky. It’s great and a little note for mydesigirl;Pitty those poor unapprciative consumers of GODS pleasure. Those that don’t love Mushrooms are the first to go when times get tough :O) We agree with you 100%. More Mushrooms for us.Keep up the great work.Cap’n Jack”

  • “Wonderful, juicy, full of flavor, easy chicken!! We all loved it. I served it with steamed corn and roasted potatoes. The mushroom haters in the house got to pick them off with ease and the lovers got to gobble them up! We’re a split home. 🙂 Everyone was happy!!! Thanks so much for posting!”

  • “This was absolutely stark raving fantastic! I just made it for my husband for an early V-Day (he’s taking me to dinner on the actual day). I used white balsamic vinegar because I ALWAYS get regular balsamic on my clothes… and because I needed to use it up. I took the lid off the pan for awhile to let the sauce reduce… I timed the other recipes I was making poorly, so I had to cook the chicken a lot longer than I was supposed to. Still, it was extremely tender, which surprised me. I was sure it would be dry after cooking long. The reduced sauce was fabulous. I didn’t pound the chicken first, so I think the extra cooking time did it some good. I made this with recipe #16859 and some steamed asparagus. I highly recommend making this. I most definitely will make it again!”

  • “This was good – moist and tasty and really quick.”

  • “YUM!This is fancier than most meals I make, but definitely wasn’t difficult. I served it to my mother-in-law and she loved it too. :)The chicken was really tender… the only thing I omitted was the wine, which I didn’t have on hand.Thanks for a great recipe that doesn’t require an extra trip to the grocery store!”

  • “First time I had tried Balsamic Vinegar on chicken, its good.Flattening the chicken helps to keep it moister and absorb the flavor more.”

  • “My husband and I love balsamic vinegar. The sauce for this recipe was incredible and full of flavor. The chicken meat turned out very tender. Great smell, too, by the way. Thanks for sharing this recipe because we will have it often. “

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