Balsamic Chicken with Garlic

By DWatkins23

Ingredients

• 4lb boneless, skinless chicken breasts.
• 4oz (1/2 cup) balsamic vinegar.
• 4-6T crushed garlic
• 1 1/2 lb mushrooms Crimini (brown) or white mushrooms.

Details

Servings 8

Preparation

Step 1

Prepare Chicken Breasts - These need to be thin so
butterfly them if necessary to no more than 1/2 ". I
frequently use Tyson's frozen chicken breast tenderloins.
Marinate the chicken with the balsamic vinegar and garlic for at
least 24 hours in the refrigerator, stirring or shaking
occasionally. Actually, I frequently go for 2 1/2 days.

Warm a covered casserole dish in the oven at 160 degrees.

Fry the chicken in olive oil at medium heat for about two minutes
per side. The oil should be hot enough that the pieces brown
lightly in 1 1/2 to 2 minutes and then turned. This rapid cooking
keeps the chicken moist. Transfer to the warm casserole dish which
should be kept warm on a very low burner. Note, with this much
chicken, you will probably cook in perhaps 5-6 batches. Add more
olive oil as necessary.

Add more olive oil and the left-over balsamic marinade and cook the
mushrooms till they are limp. Salt (lightly) to taste while
cooking. You may find you would like to add more crushed garlic to
taste. I typically add at least another heaping tablespoon.

Add about 4 oz water with two tablespoons of cornstarch suspended
in it. Cook briefly till thickened.

Pour over the chicken, toss and serve.

May be held (covered) in a 160 degree oven for at least two hours.
I have never tried longer.

Rewarms nicely in the microwave oven.