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Chicken Breasts with Garlic and Balsamic Vinegar

recipe 30 min
Total 263 Kcal 28 g protein 10 g carbs 13 g fat

Ingredients for serving

  • 118 g Chicken, broilers or fryers, .. 1 x breast bone and skin r (118g)
  • 3.5 g Butter - Soft 0.25 x tbsp (14.18g)
  • 0 g Spices, thyme, dried 0.06 x tsp, leaves (1g)
  • 0.3 g Spices, bay leaf
  • 43.8 g CAMPBELL'S Low Sodium Soups, ..
  • 13.5 g Garlic, raw 1.5 x cloves (9g)
  • 6.5 g Oil, olive, salad or cooking 0.5 x tablespoon (13.5g)
  • 7 g Plain Flour 0.5 x tbsp (14.3g)
  • 85 g Mushrooms, white, raw
  • 0 g Spices, pepper, black 0.25 x dash (0.1g)
  • 0 g Salt, table 0.25 x dash (0.4g)

Instructions

  • First use Pepper and Salt for seasoning the chicken.
  • After rinsing the mushroom, get them pat dry
  • Again use Pepper and Salt for seasoning the flour. Then place the chicken breast into the flour mixture
  • Add some oil into the skillet and heat it under medium flame
  • Place the chicken breast over the skillet and cook it on one side for at least 3 minutes or until it turns brown
  • Then add the garlic. Now turn the chicken breasts and spread some mushrooms over it.
  • Continue to cook the chicken and mushroom whilst occasionally stirring the ingredients
  • After cooking for a few minutes, add thyme, bay leaf, broth and the vinegar
  • Cover the above mixture with a lid and allow them to cook for 10 minutes. Stir occasionally
  • Take a warm serving platter and transfer the chicken over it. Cover the foil and set it aside
  • In the meantime, continue to simmer the sauce for 5 minutes over the medium heat
  • Then add the margarine or butter and swirl continuously. Now discard the bay leaf
  • The mushroom sauce is now ready to be poured over the cooked chicken
  • Serve hot

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