Recipe by Irish Rose
I found this recipe in a local newspaper many years ago and it is still one of my favorites.
Top Review by Gatorbek
I can't believe I haven't reviewed this - it is a staple in our household, the whole family loves it! I do double the vinegar and broth because we like a lot of sauce, and it is great over rice. Last night I substituted large portabello mushrooms for the regular sliced mushrooms, and I highly recommend this. The added flavor from the portabellos is just incredible. Thanks for this recipe, we love it!
- 4 boneless skinless chicken breast halves
- salt and pepper
- 1 cup mushroom, sliced
- 2 -4 tablespoons flour, you can add more if needed
- 2 tablespoons olive oil
- 6 garlic cloves, peeled and whole
- 1⁄4 cup balsamic vinegar
- 3⁄4 cup chicken broth
- 1⁄4 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon butter
Directions See How It's Made
- If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
- Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
- Add the vinegar, broth, bay leaf and thyme.
- Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
- Pour the mushroom sauce over the chicken and serve.