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?

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  • 1 decade ago
    Favorite 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.

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