Take a bite. You know you want to. This richly flavorful dish is one of Bo’s concoctions. “When are you going to make that chicken stuff again?” Bo was asked that question so many times, the name “chicken stuff” stuck for a long time. Eventually we decided it deserved a better name. The main flavorful ingredient is, of course, the balsamic vinegar, so it became “Balsamic Chicken”.
We really enjoy this dish, and it has become a favorite of our family, probably second only to his Chicken Piccata. It is filling, easy to make, and relatively inexpensive, all of which make it a good recipe to use when serving a crowd. The only fat in it is a bit of very healthy extra virgin olive oil. When paired with some side veggies, or a salad, it makes a very nice meal. Plus, there is always plenty left for another meal or two.
Prep time: 30 min Cook time: 20 min Ready in: 50 min Serves: 4
- 4 boneless skinless chicken breasts, or 2 double-breasts
- 1 large package of mushrooms
- 3 Tsb. Extra virgin olive oil
- 16 oz. balsamic vinegar
- 1/2 Tsp. salt
- 1/4 Cup flour
- 1 Tsp. garlic powder
- Wash and slice the mushrooms. Set aside on paper towels to drain.
- Cut the chicken into small bite-sized pieces. Set aside.
- Begin heating the olive oil.
- Mix together the flour and salt.
- Lightly dredge the chicken in flour/salt mixture.
- Lightly brown the chicken in the olive oil.
- Place the browned chicken on a plate covered with paper towels to drain excess oil.
- Make a roux with the remaining flour and olive oil.
- Add balsamic vinegar. Stir well. *
- Add the mushrooms, and stir until they are coated.
- Put the chicken back into the pan. Stir well.
- Cover and bake at 400 F. for 20 minutes.
* If the mixture is too thick, just add a little water. You can base the amount on how thick or thin you want your sauce to be.
Browning the chicken:
The chicken should be lightly browned in the olive oil. The key word here is “lightly”. The majority of the cooking will be done in the oven. After the chicken is a light golden brown, remove it from the oil, and place it on paper towels to drain away any excess oil.
Making the Sauce:
After removing the chicken from the hot olive oil, add the remaining flour mixture and stir well. It will be lumpy at first. After the flour is dissolved, begin adding the balsamic vinegar, stirring continuously until all lumps are dissolved. Balsamic vinegar has a very strong taste, so you will need to determine the amount used by your own taste. Depending on the brand of vinegar, more or less may be needed. The brand we use is from a Florida company called The Ancient Olive.