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Balsamic Chicken

Source of Recipe

Sue Freeman from Mimi's Cyber-Kitchen


Recipe Link: www.cyber-kitchen.com/ubbs/archive/ITALIAN/Poultry_Balsamic_Chicken.html

List of Ingredients

3 lb. boneless, skinless 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




Recipe

Clean and DRY chicken. Dredge in flour and brown. As you brown each piece put it aside until all chicken is done. Put the onions and garlic in the skillet with a little more olive oil and lightly sauté the onions over a low heat and COVERED until onions are translucent. Do not brown onions and garlic. Add chicken, broth balsamic vinegar, olives, mushrooms, thyme, rosemary, parsley 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).