1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
Thyme sprigs (optional)
How to Make It
Preheat oven to 375°.
Arrange chicken in a single layer in a 13 x 9-inch baking dish. Pour vinegar over chicken, and sprinkle with oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place garlic cloves in dish. Bake at 375° for 25 minutes, basting occasionally with pan drippings.
Remove garlic from dish, and peel. Place garlic in a bowl, and mash into a paste. Add buttermilk and next 6 ingredients (buttermilk through 1/8 teaspoon pepper); stir with a wire whisk until well-blended.
Cut each breast half diagonally across the grain into thin slices. Arrange 1 sliced breast half on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken. Garnish with thyme sprigs, if desired.
Thanks to LewesCook I knew to have the sauce at room temp. I also doubled the sauce. The first time I was out of balsamic so I used red wine vinegar and we LOVED it. The second time I used balsamic and it was okay. The third time I went back to the red wine vinegar and it was again great. Have served over angel hair pasta, rice and rice with broccoli mixed in. All great choices.
This dish tasted a little like ranch dressing on balsamic chicken. I served the chicken with steamed broccoli over fettuccine. Maybe I just wanted this to be Chicken Alfredo. I probably will not make this dish again.
I have made this recipe too many times to count and always get requests for the recipe. The sauce should be room temp, mix it up before you cook the chicken and add in the roasted garlic at the end and you will not have any cold vs. hot problems. I also put the garlic cloves in some foil with oil to begin cooking about 10 minutes before the chicken so that they are fully roasted and easy to mash. Definitely double the sauce.
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