posted by Sue Freeman 07-23-98 9:10 AM
Balsamic Chicken
3 LBS. chicken breasts
flour for dredging
1/3 cup olive oil
2 large onions chopped
5 cloves garlic, minced
1 cup chicken broth
1/2 lb. mushrooms, cleaned and sliced
1/2 cup balsamic vinegar
1/2 cup black olives, pitted and halved
1/2 tsp thyme
1/2 tsp rosemary
10 parsley sprigs, leaves only, chopped
salt and pepper to taste
Clean and dry chicken.
Dredge in flour and brown, setting each piece aside until all chicken is done.
Put the onions and garlic in the skillet with a little more olive oil and lightly saute the onions over a low heat,
covered, until onions are translucent.
Do not brown onions and garlic.
Add chicken, broth, balsamic vinegar, olives, mushrooms, thyme, rosemary, parsely and salt and pepper.
Cover and allow to cook over low heat for about 15 to 20 minutes until chicken is cooked and tender; taste for
seasonings.
If pan is drying out as you cook add more balsamic vinegar and broth (equal amounts).
When done..serve hot.