A delightful and easy-to-make chicken dish with a rich balsamic and garlic butter sauce.
Combine the flour, salt, and pepper in a shallow dish.
Ensure the mixture is evenly combined for consistent seasoning.
Dredge the chicken breasts in the flour mixture, coating them evenly.
Shake off any excess flour to avoid clumping.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding the chicken to achieve a good sear.
Place the chicken in the skillet and cook until golden brown on one side, about 4 minutes.
Avoid moving the chicken too much to allow a crust to form.
Flip the chicken and add the garlic to the skillet.
Stir the garlic occasionally to prevent burning.
Cook for another 3 minutes, stirring the garlic around.
Ensure the garlic becomes fragrant but not overly browned.
Pour in the chicken broth and balsamic vinegar, and add the bay leaves.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Cover the skillet, reduce the heat to medium-low, and simmer for 10 minutes, turning the chicken occasionally.
Turn the chicken gently to keep the coating intact.
Remove the chicken from the skillet and increase the heat to medium.
Let the chicken rest to retain its juices.
Cook the sauce uncovered for 7 minutes to reduce and thicken.
Stir occasionally to prevent sticking and ensure even reduction.
Stir in the butter until melted and remove the bay leaves.
Taste the sauce and adjust seasoning if needed.
Serve the chicken topped with the sauce.
Garnish with fresh herbs for added color and flavor.
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