Need a recipe for balsamic chicken?
This local deli used to make it. It is not a low-cal or spa type balsamic recipe. I have tons of those. The chicken was usually legs and thighs and somewhat breaded and stewed with mushrooms and onions in a kind of thick tan gravy. As a self-styled foodie, I can tell the thickener was not the usual corn starch or flour, but probably breadcrumbs, and the balsamic was more of a flavoring, but not as a reduction or the base for the sauce. Can anyone help?
- fourplumsLv 41 decade agoFavorite Answer
chicken pieces marinated in balsamic overnight then drained and coated in flour, egg and breadcrumbs,parmesan and fresh oregano and dry baked. then onions and garlic in a pan sauted till soft & golden, add tomato juice and the marinade, water and more oregano, simmer till thick and then add the chicken to heat through. Good with risotto milanese
- 4 years ago
Ingredients 1 teaspoon olive oil 3/4 cup coarsely chopped onion 4 garlic cloves, sliced 2 (4-ounce) skinless, boneless chicken breast halves 1 cup sliced green bell pepper 1/2 cup balsamic vinegar 1/4 cup sliced mushrooms 1 teaspoon dried Italian seasoning 1 (14 1/2-ounce) can diced tomatoes, undrained 1 cup hot cooked long-grain rice Preparation Heat the oil in a large skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add chicken; cook 4 minutes on each side or until browned. Add bell pepper and next 4 ingredients (bell pepper through tomatoes). Reduce heat to medium-low; cook 20 minutes or until chicken is done. Serve over rice.