"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Chicken Breasts with Balsamic Vinegar Recipe

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This recipe for Roast Chicken Breasts with Balsamic Vinegar, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Bomar
Added: Wednesday, November 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 bay leaves
6 boneless chicken breasts, SKIN ON
Salt
Pepper
4 tablespoons olive oil
4 tablespoons butter
4 tablespoons balsamic vinegar

Directions:
Directions:
Tuck a bay leaf under the skin of each piece of chicken. Sprinkle each piece with salt and pepper and arrange them in a roasting pan. Drizzle chicken with olive oil, dot each piece with butter. Roast in oven for about 1 hour, turning each piece every 20-30 minutes. The chicken skin will get nice and crispy.

When chicken is done remove from pan. Pour off most of the fat from the pan. Put the pan over a burner set on medium. Add vinegar and stir to get up the browned bits from the bottom on the pan. You can add a few tablespoons of butter to the pan. Serve this sauce with the chicken. Be careful to remove bay leaves.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is one of the most delicious chicken dishes I have ever eaten. The chicken gets really crispy and the vinegar sauce is absolutely wonderful! You must use a good quality balsamic vinegar--there is no substitute!

 

 

 

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