Chicken Breasts with Balsamic & Mushroom Sauce
INGREDIENTS
3 skinless, boneless chicken breasts
salt and pepper to taste
8 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/2 cup balsamic vinegar
1 1/4 cups chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them.
Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme.
Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat until the sauce thickens. (This photo does the thickness no justice.)
Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
I'm a huge fan of Wacky Mac's Veggie Curls right now, so that's what I usually pair this with.
And one of the best parts about this recipe! Only one dish (2 if you make pasta with it) to clean up!
Please let me know if you decide to make this recipe! I'd love to hear how it turns out for everyone else. I have to give a little warning about this one. The flavors are kinda...loud? Between the garlic and the balsamic vinegar, it's a very strong smelling and tasting dish. These are two of my favorite things, so I LOVE it.
