Prep 5 mins
Cook 40 mins
I have been making this for a while and we just love this! The thinner the chicken the more flavorful it will be. Don't forget to marinate it!
- 4 boneless skinless chicken breasts (POUNDED THIN)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1⁄2 teaspoon rosemary
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon thyme
- 1⁄4 cup white wine
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon chives
- 1⁄2 cup balsamic vinegar
- Mix everything EXCEPT olive oil in a bowl.
- Marinate chicken in mix for a few hours or overnight.
- Remove chicken (RESERVE marinade) and brown chicken in oil on both sides, then add marinade.
- Bring to a boil, cover and simmer for about 30 minutes, (or until done); turn occasionally.
- Serve with some of the remaining liquid drizzled on top of the chicken.
- NOTE: The thinner the chicken, the more flavorful it will be.
This recipe is so out of this world it will make you say: " This is the only way I am making chicken from now on!" A perfect combination of garlic, rosemary, basil, oregano, and thyme. I used all fresh herbs for this.
Outstanding chicken recipe. I pounded the chicken thin, just like you directed and the chicken was moist and very alive with flavor. I thought the combination of herbs was magic. Thanks Stephanie C. My family voted 5-stars and your recipe deserves everyone of them.
When I saw the word "balsamic", I knew I had to give this a try. It was really good. I used the thin sliced chicken breast pieces -- I'm not sure if they are available everywhere, but they are perfect for chicken sandwiches. I think maybe they were a little too thin. Next time I am going to use the regular boneless, skinless chicken pieces and flatter them myself. I served the chicken with rice and the sauce was wonderful with it. Thank you for sharing this recipe.