Tangy Mushroom Chicken Breasts

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

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.