Ingredients
-
4
-
1/2
-
-
1/4
-
1/2
-
1
-
1
-
3
-
2
-
8
-
1/4
-
3/4
-
3
-
-
Directions
Balsamic Chicken Breasts, I made these up with ingredients on hand, and have cooked them several times since — they are a big hit with my husband and neighbor who comes for dinner! I tend to overcook my chicken to play it safe, so at 45 minutes, I uncover and leave in oven while I finish up side dishes like rice pilaf and green beans Even if cooked too long, chicken remains moist and tender Use your own expertise to cook chicken until done , Sorry, but I’m only giving three stars as it wasn’t bad, but it wasn’t that good either I felt that it was very bland in taste I told my husband that if I ever decided to make this again, I would make a few changes I would cook the onions a bit first before adding them to the baking dish, as they were still a bit crunchy Also, I think I would make my own tomato sauce and use that instead of just putting the diced tomatoes on top I expected to have a nice, somewhat juicy sauce to pour over the top, but it turned out thick, almost the consistency of thin mashed potatoes, perhaps from the bread crumbs However, the chicken was tender I made spaghetti to go with this , I made these up with ingredients on hand, and have cooked them several times since — they are a big hit with my husband and neighbor who comes for dinner! I tend to overcook my chicken to play it safe, so at 45 minutes, I uncover and leave in oven while I finish up side dishes like rice pilaf and green beans Even if cooked too long, chicken remains moist and tender Use your own expertise to cook chicken until done
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Steps
|
1
Done
|
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. |
|
2
Done
|
Mix Together Salt, Pepper, Flour, and Sage. |
|
3
Done
|
Dredge Flattened Breasts in a Mixture; Shake Off Excess Flour. |
|
4
Done
|
Melt Together the Olive Oil and Butter in a Large Wide Saut Pan or Large Electric Griddle (one With a Cover) and Brown the Chicken Over Medium-High Heat For 3 Minutes on One Side. |
|
5
Done
|
Add the Garlic and Shallot Then Turn the Chicken Over and Sprinkle With the Mushrooms. |
|
6
Done
|
Saute For an Additional 3 Minutes, Stirring the Mushrooms So That They Will Cook Evenly. |
|
7
Done
|
(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. |
|
8
Done
|
Cover and Simmer Over Medium-Low Heat For 10 Minutes, Basting With the Sauce and Turning the Chicken Once or Twice. |
|
9
Done
|
Season With Salt and Pepper to Taste and Serve. |
|
10
Done
|
Makes 4 Servings. |
|
11
Done
|
You Can Also Cook the Breasts Without Flattening Them First. |
