Wednesday, March 8, 2017

Balsamic Mushroom and Chicken

This recipe is loaded with mushrooms. If you do not like mushrooms, please use common sense and do not try this....because again, it is mushroom heaven. The low and slow way they are cooked makes them almost the consistency of butter; it is unreal. The balsamic and chicken broth makes a sweet and tangy sauce that keeps the chicken incredibly soft. 


1 1/2 lbs. chicken breasts, boneless, skinless
1 Tbs. salt and pepper
2 Tbs. olive oil
6 cloves garlic, minced
2 (8 oz.) containers mushrooms, thinly sliced
1/3 c. balsamic vinegar
3/4 c. chicken broth
1 bay leaf
1 tsp. dried thyme
2 Tbs. butter, salted, cubed

Heat the olive oil in a large skillet over medium-high heat. Season the chicken on both sides and place into the pan. Cook for 5 minutes, flip, and cook for another 3 minutes. Remove the chicken from the pan and set aside.

Add the garlic and mushrooms to the pan and stir to combine. Cook the mushroom mixture for 5 minutes until the mushrooms soften slightly.

Place the chicken breasts back on top. Add in the vinegar, broth, bay leaf and thyme. Cover the pan with a lid and cook for 10 minutes. Stir everything as best as you can and cook for another 5 minutes without the lid. Add in the butter and cook for 2 more minutes until the butter is melted and combined. Let cool slightly so that the sauce thickens more and place the chicken on your serving platter. Pour the mushrooms and cooking liquid on top.

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