Sliced Chicken With Chunky Mushroom Gravy

Submitted by Atherine

"I found this recipe in a Real Simple magazine and it is one of my favorites!"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 4 chicken breasts
• Serves: 4

ingredients

• 4 large chicken breasts (boneless, skinless)
• 2 tablespoons aged balsamic vinegar
• 1⁄4 cup extra virgin olive oil
• salt and pepper
• 6 portobello mushrooms (chopped)
• 2 tablespoons rosemary
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth

directions

1. Coat chicken in 1 tbsp balsamic vinegar and 1 tbsp olive oil, then season with salt and pepper.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat.
3. Add chicken and cook for 5 minutes, then lower the heat to medium.
4. Flip chicken and cook for 7 more minutes.
5. Transfer chicken to a cutting board to rest.
6. While chicken cooks, heat another skillet over medium heat and add the remaining 2 tbsp olive oil. Add the mushrooms and cook, stirring often, until dark brown; 10-12 minutes.
7. Stir in 1 tbsp rosemary; season with salt and pepper.
8. Scoot the mushrooms off to the side and add the butter to melt.
9. Whisk in the flour and cook for 1 minute, then whisk in the remaining 1 tbsp balsamic vinegar and the chicken broth.
10. Stir the mushrooms back in and simmer until the gravy thickens; about 2 minutes.
11. Add the remaining 1 tbsp rosemary and pepper to taste.
12. Slice the chicken at an angle and serve with gravy and mashed redskin potatoes.