They're right: Chicken and Balsamic Vinegar Go Great Together

A recent piece I read somewhere (maybe the NY Times?) talked about how well chicken goes with balsamic vinegar, and how often the combination turns up in Italian cooking. They really do. I stumbled on that fact the other night when I needed to perk up a rather bland sauce that I made for two sauteed chicken breasts we were having for dinner.

I splashed in some balsamic vinegar with the idea that it couldn't hurt and, wow, it was great. Here it is, without the story.

Oh, by the way, I'm continuing to add stories and recipes to my wiki, so pay me a visit there and add one of your own. The story doesn't need to be long. It just needs to be real (or imagined.)

Chicken Breasts with Mushrooms and Balsamic Vinegar
Serves 2
Preparation time: 15 minutes
Cooking time: 20 minutes

2 skinless chicken breasts
¼ cup flour
Salt and freshly ground pepper to taste
2 tablespoon olive oil
2 tablespoon butter
¼ cup white wine
½ cup chicken broth
2 tablespoons chopped shallot or onion
½ pound of mushrooms sliced
3 teaspoon minced thyme, or 1 teaspoon dried
1tablespoon balsamic vinegar
1 tablespoon corn starch
¼ cup cold water

First: On a plate or a piece of waxed paper, mix flour with a generous amount of salt and pepper. Dredge each breast to coat both sides. Shake off excess.
Second: Pre-heat a heavy sauté pan on low heat. Add the oil and butter. When the foam subsides, add the chicken and increase the heat to medium. Cook about 3 minutes, turn and do the other side for 3 minutes as well. Both sides should be browned.
Third:Transfer to a plate and keep warm in the oven.
Fourth: Sauté the mushrooms in the remaining butter and oil, adding a little more butter if needed, for about two to three minutes. Add the shallots and sauté for another minute or so.
Add the chicken broth, wine and thyme and stir, scraping up the brown bits on the bottom of the pan.
Fifth: Return pan to medium-high heat, add the chicken and cook for another 10 minutes or so.
Remove the chicken to the dinner plates.
Sixth: Add the tablespoon of balsamic vinegar. Mix the cornstarch into the cold water and stir the slurry into the mushroom broth mixture. Cook stirring for one to two minutes until the sauce thickens.
And finally: Serve, spooning the sauce over each chicken breast.


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