Sunday, December 7, 2008

Chicken Breasts with Balsamic Vinegar and Garlic

I think it's a good idea to double the sauce on this one. As written, the sauce doesn't go very far.
4 thin skinless, boneless chicken breasts
salt and pepper to taste
1 pound fresh mushrooms, sliced
2 tablespoons olive oil
6 cloves garlic, chopped
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 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 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 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 7 minutes. Swirl in the butter and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

1 comment:

Brooke said...

Hi, Kristin Johnson, my sister gave me your blog address to try some new menu items.

I doubled the sauce and it didn't reduce when the chicken was taken out. It was a great flavor however and I will be using this one again. Thanks for the great ideas.