My favorite
C@H breast recipe is Fizzy Chicken
Cuisine@Home No. 63 (June 2007), pages 28-29. My favorite overall is my own version of Chicken Francesa and this one from Jane Brody:
CHICKEN AND MUSHROOMS WITH BALSAMIC VINEGAR*****I had only defrosted 4 of the Costco prepackaged boneless, skinless with the tenderloins still attached, so I separated those and sliced the breasts a bit to flatten them and all pieces cooked evenly. After I started I realized that I only had ½ lb of whole mushrooms and ½ lb of presliced (I normally only buy whole ones at Costco). Anyway I sliced the whole ones and it turned out great. I smashed the whole garlic pieces after they were soft. DH did not detect the vinegar flavor until after I told him. His comment was to make more sauce next time, he liked it so much.
Preparation Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
6 boneless, skinless chicken breasts halves
2 TBS. flour
salt to taste
black pepper
1 TBS. olive oil
6 cloves garlic, peeled
1 lb. mushrooms, halved if large
¼ cup balsamic vinegar
1 cup low sodium chicken broth
1 bay leaf
¼ tsp. fresh thyme
Season flour with salt and pepper.
Dredge chicken in flour, shaking off excess.
Heat oil over medium-high heat in large heavy skillet, add chicken and cook for 3 minutes or until brown on one side.
Add garlic, turn over chicken, and scatter mushrooms over chicken. Cook about 3 minutes, shaking skillet to distribute mushrooms. Add vinegar, broth, bay leaf, and thyme.
Cover skillet tightly and cook over medium-low heat for 10 minutes, turning chicken once as it cooks. Uncover skillet, transfer chicken to serving platter, and cover with foil to keep warm.
In uncovered skillet, cook mushrooms over medium-high heat for about 7 minutes. Remove bay leaf, and pour mushrooms and sauce over chicken.
Recipe Type: Chicken, Cook's Illustrated Forum, Main Dish, Mushrooms
Author: Jane Brody’s Good Food Gourmet
Source: Cook's Illustrated BB chipotle gloria