I've had a bottle of balsamic vinegar sitting around our place for a while. When I lived in Alaska, I got hooked on using it for sauteed veggies. Then, I got off that kick, and our bottle sits unused.
This was the perfect thing to crack open the vinegar for -- delightfully seasoning the chicken! And, such an easy skillet dinner too.
Balsamic Chicken and Rice - Adapted from Park Avenue
2 medium chicken breasts
1 T olive oil
3 T balsamic vinegar
3 garlic cloves, minced
8oz mushrooms, sliced
3/4 C chicken broth
1 tsp. basil
Begin by cooking the chicken in a large skillet with 1 T olive oil and garlic. Cook roughly 6 minutes/side, until browned and fairly well cooked.
When chicken is just about done, add in the mushrooms and saute them until they cook off much of their liquid.
Add the chicken broth, balsamic vinegar and basil.
Cover, and simmer the mixture for 15ish minutes, until chicken is no longer pink and has reached 180 degrees.
The sauce will thicken as you cook it too -- yielding a really nice sauce.
We served ours with brown rice and broccoli.
A quick, tasty and easy dinner -- that's my kind of meal.
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