Name: Balsamic Chicken With Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 serving(s)
Ingredients: 1 teaspoon flour; 1/4 teaspoon black pepper; 1/8 teaspoon salt; 8 ounces chicken breasts, cut into strips; 1 tablespoon olive oil; 6 ounces mushrooms, sliced; 3 garlic cloves, minced; 3 tablespoons balsamic vinegar; 1 1/2 cups chicken broth; 2 bay leaves; 1/2 teaspoon dried thyme; 1 1/2 tablespoons butter

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Recipe by WiGal

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Balsamic Chicken With Mushrooms created by Karen Elizabeth

Hubby and I had the other night, and hope you enjoy it as much as we do. Serve over pasta. We eat the leftovers for lunch.

Ready In:: 40mins
Serves:
Units:

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ingredients

1 teaspoon flour
¹⁄₄ teaspoon black pepper
¹⁄₈ teaspoon salt
8 ounces chicken breasts, cut into strips
1 tablespoon olive oil
6 ounces mushrooms, sliced
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1 ¹⁄₂ cups chicken broth
2 bay leaves
¹⁄₂ teaspoon dried thyme
1 ¹⁄₂ tablespoons butter

directions

Mix together flour, pepper, and salt.
Dredge chicken in to make light dusting.
Heat oil in skillet over medium high heat, add cut up chicken, sauté until chicken is light brown, about 6 minutes.
Add mushrooms and garlic to chicken, sauté until mushrooms are almost done, stirring for about 3 minutes. .
Add vinegar, broth, bay leaves, and thyme, cover, simmer over medium low heat, COVER, stir occasionally, for about 10 or until chicken is done.
Transfer chicken to warm plate, cover with foil.
Uncover skillet, raise burner to medium high for about 7 minutes to thicken.
Remove bay leaves and add butter, stir, pour over chicken, and serve with your favorite pasta.

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RECIPE MADE WITH LOVE BY

@WiGal

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@WiGal

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"Hubby and I had the other night, and hope you enjoy it as much as we do. Serve over pasta. We eat the leftovers for lunch."

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review by adopt a greyhound

4/17/2014

Turned out great but mine didn't look like the picture. I had lots of sauce to mix with the pasta.

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review by Debbie R.

3/19/2014

This was good; just not quite up to a 5-star level. I think I like the Bittman version better. However, the flavor was very good and the ease of prep left nothing to be desired, especially if you use chicken tenders like I did.

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review by Annacia

2/28/2014

This was a real success here. I used a really large breast which I cut into strips about 1/2 an inch thick so they wouldn't over cook. Crimini were my mushrooms of choice. Using the amounts for 2 servings made lots for the two of us. I served it with angel hair pasta for a complete meal along with some steamed broccoli. Yum! :D

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review by momaphet

12/14/2013

This was easy to make and we loved the flavors of the sauce. I did find the chicken got a little dry so would not cut my chicken breast into strip next time, or I'd like to try this with thighs. I skipped flouring the chicken as I sometime find foods that have been coated then cooked in liquid can get slimy and I wanted to avoid that . I served this with brown rice with parmesan cheese and garlic, and saved all the delicious sauce for the chicken. Made for PRMRT

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photo by Karen Elizabeth

11/18/2013

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