2 Reviews

Delicious, moist, easy, and healthy! My cut up chicken had 2 chicken breasts coming to 2.5 lbs, so that is what I cooked: monster chicken breasts. I used 1 tablespoon of olive oil and 1 tablespoon of butter for browning. After browning the 2 sides, I then used tongs to brown the sides and meaty end of each chicken breast. Because I had monster chicken breasts, they took 25-30 minutes to cook in the oven; I used an instant read thermometer to check doneness. Despite having a stovetop that can professionally wok, it took over 10 minutes to reduce the vinegar and water. I elected to add 2 tablespoons of butter to the sauce after it reduced, which allowed it to thicken and glisten nicely. By the way, I prefer using bone-in chicken for the added taste to the meat and the sauce. Made for Photo Tag.

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KateL December 08, 2013

Rave reviews! I followed your lead & used boneless breasts. I followed Bocuse's lead & used 2TB butter with 2TB oil to start plus an extra 2TB butter at the end. ;) I made 8 breasts for 4 people & had to fight them off so there would be leftovers for my lunch the next day! I used shallots because I had them & not scallions but I'm sure I would choose them over the scallions anyway. For the boneless breasts, I skipped the oven part. Sauteed, set aside, added back to the sauce. It came out perfectly! It was very easy, didn't take too long & has tons of great flavor. I will be making this again! Made for ZWT8 ~ France ~ for Chefs Gone Wild. :)

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Elmotoo July 23, 2012
Chicken With Vinegar (Mark Bittman)