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Balsamic Chicken

This is a recipe from Pierre Franey Cuisine Rapide. If you love balsamic vinegar this is the recipe for YOU!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Dredge chicken in flour, shaking off excess. Discard any extra flour.
  • Brown chicken in olive oil. Add the garlic, mushrooms, vinegar and broth, bay leaf and thyme. Cover and cook for 10 minutes, turning the chicken occasionally.
  • Uncover and cook for 5 minutes or so. Remove the bay leaf.
  • Swirl in butter and serve.
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RECIPE MADE WITH LOVE BY

@ShanH
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@ShanH
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"This is a recipe from Pierre Franey Cuisine Rapide. If you love balsamic vinegar this is the recipe for YOU!"
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  1. mllej
    This is an excellent recipe that my family has loved for years. I cook it from the original cookbook and there seems to be a few changes from the original recipe to simplify it. I'll put below what is missing from original: 1) use boneless / skinless chicken - no need to pound thin. 2) 6 whole garlic cloves - they become nice and sweet when cooking. If you don't like garlic, just use less. 3) Brown chicken for 3-5 min before adding garlic and mushrooms. Turn chicken, then add liquid and thyme. (you want the garlic to brown a little before adding the liquid) 4) Step #3 = remove chicken and keep warm/covered. Heat sauce to reduce a little, then swirl butter.
    Reply
  2. ShanH
    This is a recipe from Pierre Franey Cuisine Rapide. If you love balsamic vinegar this is the recipe for YOU!
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