Chicken Breasts with Garlic and Balsamic Vinegar

Serving suggestion: 

 

Prep and cook time:

35 Minutes prep, 15 Minutes cook
 

Makes:

4-6 servings

Ingredients:

 

6

skinless, boneless chicken breast halves, about 1 ½ lbs
    salt to taste if desired
    Freshly ground pepper to taste
  1 lbs small to medium mushrooms
  3 tbsp flour
 

3 tbsp

olive oil
 

6 -8

cloves garlic, peeled
 

¼ cup

balsamic vinegar
 

¾ cup

fresh or canned chicken broth
 

1-2

bay leaf
 

½ tsp

minced fresh thyme (or ¼ tsp dry)
 

1 tbsp

butter

Directions:

  1. If the chicken breasts are connected, separate the fillets and cut away any membranes or fat.  Sprinkle with salt and pepper. 

  2. If the mushrooms came straight from the farm and have dirt on them, rinse the mushrooms; drain and pat dry.  Otherwise, you can skip this step. 

  3. Season the flour with salt and pepper and dredge the chicken breasts in the mixture.  Shake off the excess. 

  4. Heat the oil in a heavy skillet over medium-high heat and cook the chicken breasts until nicely browned on one side, about 3 minutes.  Add the garlic cloves. 

  5. Turn the chicken pieces and scatter the mushrooms over them.  Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly.  Cook about 3 minutes and the balsamic vinegar, broth, bay leaf, and thyme. 

  6. Cover tightly and cook over medium-low heat about 10 minutes.  Turn the pieces occasionally as they cook. 

  7. Transfer the pieces to a warm serving platter and cover with foil.  Cook the sauce with the mushrooms, uncovered, over medium-high heat about 7 minutes.  Swirl in the butter. 

  8. Discard the bay leaf.  Pour the mushrooms and sauce over the chicken and serve. 

 

Tips:

If you want more sauce, increase the vinegar-broth mixture in a 3-1 proportion.