Chicken With Balsamic Vinegar And Mushrooms

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 6 tablespoons extra virgin olive oil
• 3 -5 boneless chicken breasts
• 2 (8 ounce) packages sliced mushrooms
• 5 garlic cloves (sliced)
• 1/2-1 cup balsamic vinegar
• 1/2-1 cup wine (sherry, vermouth, chardonnay, etc.)
• 1/2-1 teaspoon salt
• 1/2-1 teaspoon pepper

Recipe

• 1 in a large skillet, heat olive oil until very hot.
• 2 add chicken breasts to pan (don’t crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown – about 5 min per side.
• 3 remove breasts to a plate – don’t worry if they are not fully cooked, they will be added to the pan again for additional cooking.
• 4 add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
• 5 take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
• 6 let bubble for a minute and add some wine to the mix and salt and pepper to taste.
• 7 once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
• 8 flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
• 9 cook about 8-10 minutes.
• 10 remove breasts and mushrooms to serving platter.
• 11 reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
• 12 good served over rice à la frances with a nice vegetable or tossed salad on the side.