Chicken With Balsamic Vinegar and Mushrooms

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READY IN: 55mins
SERVES: 3-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, heat olive oil until very hot.
  • Add chicken breasts to pan (don’t crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown – about 5 min per side.
  • Remove breasts to a plate – don’t worry if they are not fully cooked, they will be added to the pan again for additional cooking.
  • Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
  • Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
  • Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
  • Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
  • Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
  • Cook about 8-10 minutes.
  • Remove breasts and mushrooms to serving platter.
  • Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
  • Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.
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