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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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So simple, balsamic chicken is heavenly! Ingredients:
4 chicken breasts, boneless and skinless |
1/2 teaspoon salt |
black pepper, to taste |
1/4 cup flour |
1/2 teaspoon ground sage |
1 tablespoon olive oil |
1 tablespoon butter |
3 cloves garlic, minced |
2 tablespoons minced shallots |
8 ounces sliced mushrooms |
1/4 cup balsamic vinegar |
3/4 cup chicken broth |
3 tablespoons white wine |
salt and pepper, to taste |
Directions:
1. Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts.
2. Mix together salt, pepper, flour, and sage.
3. Dredge flattened breasts in a mixture; shake off excess flour.
4. Melt together the olive oil and butter in a large wide sauté pan or large electric griddle (one with a cover) and brown the chicken over medium-high heat for 3 minutes on one side.
5. Add the garlic and shallot then turn the chicken over and sprinkle with the mushrooms.
6. Saute for an additional 3 minutes, stirring the mushrooms so that they will cook evenly.
7. (You may need to cook the chicken one or two at a time if you don't have a large pan; if so, cook them all then add them all back into the pan for the final steps.) Stir in the balsamic vinegar, chicken broth, and wine.
8. Cover and simmer over medium-low heat for 10 minutes, basting with the sauce and turning the chicken once or twice.
9. Season with salt and pepper to taste and serve.
10. Makes 4 servings.
11. You can also cook the breasts without flattening them first.
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