Chicken with Balsamic Vinegar and Mushrooms


Spice up your chicken meal with vinegar and mushrooms



•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



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.










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