Balsamic Mushroom Chicken

This recipe was published in a free cookbook put out by Empire Kosher Poultry to celebrate its 50th anniversary. It is very easy to prepare and very good with rice.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4 -6  boneless chicken breast halves, pounded into 1/4 inch thickness
• 1  lb portabella mushroom, sliced
•  flour, for dusting chicken
• 2  tablespoons olive oil
• 6 -8  cloves garlic, peeled
• 1⁄4 cup  balsamic vinegar
• 3⁄4 cup chicken broth
• 1  bay leaf
• 2  tablespoons  snipped fresh thyme

Directions

1. Dust the chicken lightly with flour and brown in 1 tablespoons of the olive oil over medium heat, about 2 minutes on each side.
2. Remove the chicken, set aside.
3. Add the remaining tablespoon of oil to the pan and saute the garlic cloves and mushrooms about 3 to 5 minutes, or until most of the moisture from the mushrooms has evaporated.
4. Add the vinegar, broth, bay leaf and thyme; cook about 5 minutes over medium heat until reduced slightly.
5. Return the chicken to the pan, cover, and simmer another 2 to 4 minutes or until cooked through but not overdone.