CHICKEN IN BALSAMIC VINEGAR

By á-825

Ingredients

• 2 T flour
• 1/8 tsp each salt and black pepper
• 4 chicken breasts - halved, skinned and boned
• 3 T virgin olive oil
• 6 cloves garlic
• 3/4 lb fresh small mushrooms
• 3/4 C diluted chicken broth
• 1/4 C balsamic vinegar
• 1 bay leaf
• 1/4 tsp dried whole thyme
• 2 tsp butter or oleo
• Garnish with sliced ripe olves and chopped fresh parsley

Preparation

Step 1

Serves 4

Combine flour, salt and peppeer - dredge chicken in flour
Saute chicken in oil in a large skillet for 4 minutes
Add garlic and saute 2 minutes. Turn chicken - add mushrooms - saute for 3 minutes. Add broth and next 3 ingredients, cover, reduce heat and simmer 10 minutes, turning chicken occasionally.

Remove chicken and keep warm.
Cook mushroom mixture, uncovered, over medium heat.
Remove and discard bay leaf and garlic.
Add butter, stirring until it melts.
Spoon mushroom mixture evenly over chicken.
Garnish if desired.


Serve with lingine -- or linguine with pesto sauce.