Chicken with Balsamic Vinegar and Mushrooms

 

Spice up your chicken meal with vinegar and mushrooms

 

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

 

TO PREPARE:

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

 

 

 

 

 

 

 

Read more: http://www.beliefnet.com/Love-Family/Recipes/2011/10/Chicken-with-Balsamic-Vinegar-and-Mushrooms.aspx#ixzz1bLKKHqHH




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