Balsamic Chicken

By Chad Carns

Beautiful Balsamic Chicken looks almost as good as it tastes.

Balsamic Chicken is always a big hit at dinner parties and especially successful for a romantic dinner for two. The neon green parsley olive oil looks so impressive on a white plate. And the balsamic reduction adds an extra dimension. Try the reduction on vanilla ice cream and strawberries for extra bonus points with your date.


1 c balsamic vinegar
8 T olive oil
1 T parsley, chopped
1 lb chicken beast, 1-inch pieces
1/2c flour
3 garlic cloves, crusted
8 oz mixed mushrooms
1 lemon, halfed





Simmer balsamic vinegar for 20 minutes or until reduced by half. Cool. Blend 6 tablespoons of olive oil and parsley in a food processor. Dust chicken with flour. Sauté chicken in 2 tablespoons of olive oil for 3 minutes per side. Remove. Sauté garlic for 2 minutes. Add mushrooms and sauté for an additional 5 minutes. Spoon parsley oil onto white plate. Drip balsamic reduction onto plate. Add mushrooms and chicken to plate. Serve with lemon.

Balsamic Chicken
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level 6
Cost 3
Effort 4
Time 5

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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