Tangy Mushroom Chicken Breasts

READY IN: 35mins
Recipe by TasteTester

This recipe can be made at the last minute; we like the little tang the balsamic vinegar gives this chicken and the tasty sauce.

Top Review by auntchelle

I really enjoyed this dish. I found the balsamic and the late addition of the garlic gave the sauce the kick in the title. I think the amount of 'tang' would depend upon the balsamic used. Mine was well aged so was less tangy and added a touch of sweetness. This was easy to make and went well with garlic mash potatoes and simple steamed green beans. I've had left overs today for lunch and, just 'because' I stirred some sour cream through the sauce and it worked wonderfully well. So, it shows this is also a versatile sauce. Made for Aussie Swap #18.

Ingredients Nutrition

Directions

  1. Heat the oil and butter in a large skillet over medium-high heat; swirl together. Season the chicken breasts lightly with salt and pepper and place in the skillet. Saute for 4 minutes; then turn over the chicken and saute for an additional 3-5 minutes (depending on the thickness of the chicken breasts). Remove breasts from pan and keep warm.
  2. In the same pan, saute the sliced mushrooms and finely diced red onion until golden.
  3. Add 1/2 cup chicken broth, 2 tablespoons balsamic vinegar, 2 sliced cloves of garlic, the dried thyme, and the salt and pepper. Simmer 4 minutes over medium-high heat. Add the breasts and spoon the warm sauce over for a minute.
  4. Remove from heat and stir in the butter until melted into the sauce.

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