Prep 10 mins
Cook 25 mins
This recipe can be made at the last minute; we like the little tang the balsamic vinegar gives this chicken and the tasty sauce.
- 4 boneless skinless chicken breast halves
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 8 ounces sliced mushrooms
- 1⁄3 cup finely diced red onion
- 1⁄2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 sliced garlic cloves
- 1⁄2 teaspoon dried thyme
- salt and pepper
- 1 -1 1⁄2 tablespoon butter
- 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.
- In the same pan, saute the sliced mushrooms and finely diced red onion until golden.
- 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.
- Remove from heat and stir in the butter until melted into the sauce.
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.
After following this recipe to the letter, we found it bland and definitely not creamy as described (not sure where any listed ingredient would create "cream" ) or "tangy" as stated in title" Definitely missing a siginificamt or notifble taste.