Monday, April 27, 2015

Chicken Sauteed with Balsamic Vinegar

Chicken Sauteed with Balsamic Vinegar

A Slice of Paradise
The Junior League of the Palm Beaches



This is one of my all time favorite cookbooks. Sadly, I have only made one other recipe from this book. However, I have many memories associated with this book and I know it cover to cover. You see, years ago, in my early 20's, my girlfriend owned a gift store within a popular restaurant in Fort Lauderdale. Before heading out for the evening, I would hang out with her at the gift shop until closing. Among the usual Florida souvenirs, she carried this cookbook put out by the Junior League of the Palm Beaches. Together, we would sit and flip through this book. In between people watching, we would imagine the perfect dinner party menu and decide what we were making for dinner. When I left to move to Maine, this was the gift she gave me.

I chose this recipe since it was one I wanted to try for years, not to mention I had all the ingredients on hand. This was an amazing recipe. It was simple and flavorful, plus it is a one pot meal. 



4 tablespoons olive oil
3 medium zucchini, thickly sliced
3/4 pound mushrooms, thickly sliced
2 boneless chicken breasts, halved
2 tablespoons flour
2 medium onions, chopped
1/2 cup chicken broth
1 (16 ounce) can tomatoes, undrained
3 tablespoons balsamic vinegar or red wine vinegar
1/2 teaspoon salt

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add zucchini and saute until tender-crisp and lightly browned, approximately two minutes; remove to plate. In the same skillet, add one more tablespoon of oil and saute mushrooms until browned, approximately 2 minutes; remove to a bowl.


Coat the chicken with the flour. In the same skillet, in 2 tablespoons of oil, cook chicken until lightly browned and juice runs clear when pierced, approximately 10 minutes. Remove to the bowl with the mushrooms. In the pan drippings, over medium heat, saute onions until browned and tender, 5-6 minutes; stir in chicken broth. Return chicken mixture; add tomatoes, balsamic vinegar, and salt and heat until boiling. Reduce heat to low, simmer, uncovered, 5 minutes. Add zucchini, heat and serve.



Serves 4




Just a note when halving chicken, I like to use chicken that is partially frozen which makes cutting easier. I also like to use my 6" utility knife.


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