- 6
Ingredients
- 6 boneless skinless chicken breast halves
- 2 Tablespoons flour
- Ground pepper to taste
- 1 Tablespoon olive oil
- 16 ounces assorted mushrooms, chopped
- 2 shallots, minced
- 1 cup chicken broth
- 1/4 cup balsamic vinegar
- 1/4 cup white wine
- 1/4 teaspoon thyme
- 1 bay leaf
Preparation
Step 1
Rinse the chicken and pat dry. Coat with a mixture of
the flour and pepper.
Saute the chicken in the olive oil in a skillet until light
brown on both sides. Remove the chicken with a slotted
spoon to a platter. Tent with foil to keep warm.
Saute the mushrooms and shallots in the pan drippings for
3 minutes. Stir in the broth, balsamic vinegar, white
wine, thyme and bay leaf. Return the chicken to the
skillet.
Cook, covered, over medium-low heat for 10 minutes or until
the chicken is cooked through, turning the chicken once.
Transfer the chicken to a serving platter; cover to keep
warm.
Cook the mushroom mixture over medium heat for 5 to 7
minutes or until reduced to the desired consistency,
stirring constantly. Discard the bay leaf. Pour the
sauce over the chicken. Serve with hot cooked rice or
pasta.
SERVINGS: 6