Chicken breasts with garlic and balsamic vinegar from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet by Pierre Franey and Bryan Miller

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on February 01, 2015

    After Sharonsez posted the review for this recipe, I remembered how much I liked this recipe but haven't touched the book in 8+ years. And what a shame too, because most of the recipes I've used from this book have been excellent and quick to make. This one is very easy to make. I thinly sliced the chicken breast by butterfrying and added about 1/2 tsp sugar to the sauce since my husband is not keen sour note. Recipe at https://www.pierrefraney.com/recipes/poultry_and_game/chicken_breasts_with_garlic_and_balsamic_vinegar.html

  • Sharonsez on December 22, 2012

    I've been asked for this recipe more than any other. Simple, yet delicious. Great for a quick meal.

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