The whole family loved this dish, it was finished off in record time. Chicken was tender and sauce was spicy. I did not have the Knorr's mix so instead I mixed together 2 T. corn starch in 3/4 cup of cold milk along with said spices and added it at the time the recipe called for. Also the Balsamic amount was a little over powering, I think next time I will cut it down to only 2 T. for a little extra flavor.
Balsamic Garlic-and-Herb Chicken Thighs
Put the noodles on to cook when you start the chicken so that everything's done on time.
Yield: Makes 4 servings
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- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 skinned and boned chicken thighs
- 2 tablespoons olive oil
- 1 cup dry white wine or chicken broth
- 1/4 cup balsamic vinegar
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 (1.6-ounce) envelope garlic-and-herb sauce mix
- 1/2 cup sliced green onions (about 4)
- Hot cooked egg noodles
- Combine flour, salt, and pepper. Dredge chicken in flour mixture.
- Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet.
- Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cook, uncovered, over medium heat 5 minutes or until done. Stir in 1/4 cup green onions. Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.
- Note: For testing purposes only, we used Knorr Garlic Herb Sauce Mix, which can be found with the Italian sauce mixes in the pasta aisle of the grocery store.
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