Prep 10 mins
Cook 45 mins
I wanted to create a fairly quick and easy recipe for a weeknight meal that was also quite delicious. After some experimentation, this is what developed. I love it served with Rice à la Frances.
- 6 tablespoons extra virgin olive oil
- 3 -5 boneless chicken breasts
- 2 (8 ounce) packages sliced mushrooms
- 5 garlic cloves (sliced)
- 1⁄2-1 cup balsamic vinegar
- 1⁄2-1 cup white wine (sherry, vermouth, chardonnay, etc.)
- 1⁄2-1 teaspoon salt
- 1⁄2-1 teaspoon pepper
- In a large skillet, heat olive oil until very hot.
- Add chicken breasts to pan (don’t crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown – about 5 min per side.
- Remove breasts to a plate – don’t worry if they are not fully cooked, they will be added to the pan again for additional cooking.
- Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
- Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
- Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
- Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
- Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
- Cook about 8-10 minutes.
- Remove breasts and mushrooms to serving platter.
- Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
- Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.