1 day ago
Friday, 29 May 2009
I got this recipe from www.cooks.com They have some good recipes there so if you get a chance check them out. We both enjoyed this chicken. It has just the right amount of balsamic vinegar to make it have a hint of tartness which works wonderful with the mushrooms and thyme. I cut this recipe in half as we only needed enough to feed two and it worked wonderful. This picture doesn't do this dish justice.
4 skinless, bonless chicken breasts
3/4 lb small to med size mushrooms sliced (I used one can of canned mushrooms)
2 tbsp flour
Salt to taste. if desired
Freshly ground pepper to taste
3 tbsp olive oil
6 cloves garlic, peeled (I grated mine finely)
4 tbsp balsamic vinegar
3/4 c fresh or canned chicken broth
1 bay leaf
1/4 tsp dried thyme
1 tbsp butter
1.Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
2.Rinse the mushrooms, drain and pat dry (or if using canned drain)
3.Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour
4. Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
5. Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
6. Cover closely and cook over moderately low heat for 10 minutes. Turn the pieces occasionally as they cook. ( I only did 7 mins here as it had already done 3 mins)
7. Transfer the pieces to a warm serving platter and cover with foil. Let the sauce with the mushrooms cook uncovered for about 7 mins on high heat. Swirl in the butter.
8. Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve. Yield: 4 servings