Chicken and mushrooms in a delicious cream sauce where the secret ingredient is balsamic vinegar, dished up over fresh hot pasta. Serve with a side salad and some good bread to soak up the sauce.
Adapted from foodie.com
pound egg noodles (I use no yolks), cooked according to package directions
tablespoons extra virgin olive oil
large boneless skinless chicken breasts cut into half lengthwise so that you end up with 4 pieces of chicken
Salt, black pepper, garlic powder
ounces button mushrooms, stems removed, cleaned, and sliced
garlic cloves, minced
small yellow onion, finely chopped
teaspoon dried thyme
tablespoons all purpose flour
cup chicken stock
tablespoon balsamic vinegar (do not substitute any other vinegar)
tablespoons half and half
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Season chicken with salt, black pepper, and garlic powder. When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches a temp of about 165 degrees. Remove the cooked chicken from the pan, and set aside. To the pan, melt 2 tablespoons butter and reduce the heat to medium. Add in onions and mushrooms and sauté until the onions are translucent and mushrooms are tender. Add in garlic and cook for about 2 minutes more. Season onions and mushrooms with a bit more salt, pepper, and add in 1/4 teaspoon dried thyme. Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minute. Slowly whisk in chicken stock, then balsamic vinegar. Whisk well. Add in half and half, and raise the heat to medium-high. Simmer the sauce until it stars to thicken, then reduce the heat to low and add the chicken to the pan, and simmer for about 3 minutes longer. To serve, arrange noodles in a bowl. Top with a piece of chicken and mushrooms balsamic cream sauce. Serves 4, enjoy!