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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 boneless chicken breasts, split |
salt and freshly ground pepper |
2 tablespoons flour |
2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon unsalted butter |
3 cloves garlic, minced |
8 ounces fresh porcini mushrooms, sliced |
1/4 cup balsamic vinegar |
3/4 cup chicken broth |
3 tablespoons white wine |
Directions:
1. Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.
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