Balsamic Mushroom Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was published in a free cookbook put out by Empire Kosher Poultry to celebrate its 50th anniversary. It is very easy to prepare and very good with rice. Ingredients:
4 -6 boneless chicken breast halves, pounded into 1/4 inch thickness |
1 lb portabella mushroom, sliced |
flour, for dusting chicken |
2 tablespoons olive oil |
6 -8 cloves garlic, peeled |
1/4 cup balsamic vinegar |
3/4 cup chicken broth |
1 bay leaf |
2 tablespoons snipped fresh thyme |
Directions:
1. Dust the chicken lightly with flour and brown in 1 tablespoons of the olive oil over medium heat, about 2 minutes on each side.
2. Remove the chicken, set aside.
3. Add the remaining tablespoon of oil to the pan and saute the garlic cloves and mushrooms about 3 to 5 minutes, or until most of the moisture from the mushrooms has evaporated.
4. Add the vinegar, broth, bay leaf and thyme; cook about 5 minutes over medium heat until reduced slightly.
5. Return the chicken to the pan, cover, and simmer another 2 to 4 minutes or until cooked through but not overdone.
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