INGREDIENTS
* 1 skinless, boneless chicken breasts
* salt and pepper to taste
* 3 ounces fresh mushrooms, sliced
* 1-1/2 teaspoons all-purpose flour
* 1-1/2 teaspoons olive oil
* 2 cloves garlic
* 1 tablespoon balsamic vinegar
* 3 tablespoons chicken broth
* 1 bay leaf
* 1/8 teaspoon dried thyme
* 3/4 teaspoon 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 for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
I love Balsamic Vinegar and I love mushrooms, so this really caught my eye. It is easy and SO tasty. I found that using vinegar really brings a lot of flavor to food with no fat!
You need some garlic, of course you can use as much or as little as you want, I like a lot. Mince it up.
Get your flour and season it with some salt and pepper.
Dredge the chicken in the flour.
Get a skillet on the stove with the oil and get it heating up.
Start browning the chicken
While it browns grab your mushrooms
Give them a rough chop.
Turn your chicken when its browned on one side
Drop in your mushrooms and garlic and let it cook for a few more minutes.
Add your chicken broth
Vinegar
and your thyme, if you've got a bay leaf throw that in there also. Put a lid on it and let it cook for about 10 minutes.
While it simmers grab a veggie for a side dish. I always keep frozen veggies to use as a side.
I nuke them or pan cook them and then give them some extra flavor with this
I love this walnut oil. It is a little pricey but a small amount goes a long way.
I keep it in a spray bottle so I can really control the amount I use.
After the chicken has simmered it is time to get it out of there.
Remove the chicken and wrap it in some foil to keep it warm.
Stir some butter into the sauce and just let it melt.
Plate it all up and enjoy.
The sauce is mild even though it is vinegar based, the mushrooms and butter help to balance it out. I will definitely make this again.
Have a great weekend!!!
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