Ingredients

The following ingredients have 4 Servings
  • 4 thin sliced boneless skinless chicken breasts (see NOTES)
  • 3 tbs[ olive oil
  • 8 oz baby bella (crimini mushrooms, sliced in half (see NOTES))
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 3/4 cup chicken stock (see NOTES)
  • 1/4 cup balsamic vinegar
  • 1 small bay leaf
  • 1/4 tsp thyme
  • 6 cloves garlic (crushed)
  • 2 tbsp butter

Instruction

  • Heat a large skillet over medium-high heat.
  • Mix the salt and pepper and sprinkle on chicken.
  • Add the olive oil and when oil shimmers, place chicken in the pan.
  • Brown the chicken well on one side; remove to a plate.
  • In the same pan, add the mushrooms and sear over high heat, stirring often.
  • Add the chicken stock, balsamic vinegar, bay leaf, thyme and garlic to the pan; stir to combine.
  • Place the chicken, unbrowned side down, in the pan. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
  • Remove cooked chicken to a plate and keep it warm. Remove the garlic and bay leaf; discard both.
  • Place butter in the pan and stir until melted.
  • Turn the heat up to medium-high and reduce the sauce 50%. This should take about 5-7 minutes.
  • Return the chicken to the pan to heat through.
  • Serve over pasta.