Ingredients
Original
recipe makes 4 servings
4 skinless, boneless chicken breasts
salt and pepper to taste
1 pound fresh mushrooms, sliced
3 tablespoons all-purpose flour
4 tablespoons olive oil
6 cloves garlic
1/2 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons butter
Directions
- 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 4 minutes).
- 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 5 minutes,
then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer
over medium low heat for 12 minutes, turning occasionally.
- 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 5 minutes. Swirl in the
butter or margarine and discard the bay leaf. Pour this mushroom sauce
mixture over the chicken and serve.
