Pierre Franey'S Chicken Breasts With Balsamic Vinegar

1. 1

   Sprinkle cutlets with salt and pepper.

2. 2

   Rinse mushrooms, drain and pat dry.

3. 3

   Season flour with salt and pepper.

4. 4

   Dredge cutlets in the mixture.

5. 5

   Shake off excess.

6. 6

   Heat oil in skillet over medium-high heat and cook cutlets until brown on one side.

7. 7

   Add garlic cloves.

8. 8

   Turn chicken pieces, scatter mushrooms over them and continue cooking.

9. 9

   Cook 3 minutes and add balsamic vinegar, broth, bay leaf and thyme.

10. 10

    Cover and cook for 10 minutes over medium-low heat.

11. 11

    Turn pieces occasionally.

12. 12

    Discard bay leaf. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.