Chicken sautéed with balsamic vinegar appealed, as I love the sweet pungent taste of the aged condiment. The preparation didn't take long, about 30 minutes, and the ingredients created a colorful sauce. Plus, the mushrooms, zucchini and tomatoes made it a one dish meal. However, I added mashed potatoes to sop up the spicy liquid; rice would also make a good side.
My husband and I enjoyed the recipe enough for a repeat. No, it's not five star, but a quick everyday dinner bursting with flavor.
Recipe from The Junior League Centennial Cookbook
1996, Bantam Doubleday Dell Publishing Group, Inc.
Chicken Sautéed with Balsamic Vinegar
3/4 pound mushrooms
3 medium zucchini
2 medium onions
4 tablespoons olive oil
4 boneless, skinless chicken breast halves
2 tablespoons flour
1 (14-16 ounce) can tomatoes, undrained
3 tablespoons balsamic vinegar
1/2 teaspoon salt
Thickly slice the mushrooms and zucchini; chop the onion. In a large heavy skillet over medium-high heat, in 1 tablespoon of hot olive oil, cook the zucchini until tender-crisp and lightly browned- about 2 minutes; remove to a plate. In the same skillet, in 1 more tablespoon of hot oil, cook the mushrooms 2-3 minutes, until browned; remove to a bowl.
Coat the chicken with the flour. In the same skillet, in 2 tablespoons of hot oil, cook chicken until lightly browned and the juices run clear when pierced, about 10 minutes. (Mine took longer.) Remove to the bowl with the mushrooms. In the pan drippings over medium heat, cook the onion until tender and browned, 5-6 minutes. Stir in 1/2 cup of water. Return the chicken and mushrooms to the skillet, add the tomatoes, vinegar, and salt; heat to boiling. Reduce the heat to low, simmer uncovered until chicken is fully cooked. Add the zucchini, heat and serve.