Pierre Franey's Chicken Breasts with Balsamic Vinegar
Pierre Franey'S Chicken Breasts With Balsamic Vinegar - a delicious recipe with 9 ingredients.
π¨βπ³ Instructions
Sprinkle cutlets with salt and pepper.
Rinse mushrooms, drain and pat dry.
Season flour with salt and pepper.
Dredge cutlets in the mixture.
Shake off excess.
Heat oil in skillet over medium-high heat and cook cutlets until brown on one side.
Add garlic cloves.
Turn chicken pieces, scatter mushrooms over them and continue cooking.
Cook 3 minutes and add balsamic vinegar, broth, bay leaf and thyme.
Cover and cook for 10 minutes over medium-low heat.
Turn pieces occasionally.
Discard bay leaf. Serve.
Makes 4 servings.
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