4 boneless, skinless chicken breasts
salt
pepper
1 tbsp olive oil
3 tbsp butter
1½ cups sliced brown mushrooms
1½ cups sliced white mushrooms
4 large cloves of garlic, minced
1 tsp dried thyme, chopped
1 medium onion, finely chopped
2 tablespoons flour
2 cups chicken stock (warmed in microwave)
2-3 tablespoons balsamic vinegar
2 tablespoons parsley, chopped
Season chicken with salt and pepper. Bake at 350 degrees for 20-30 minutes until cooked through-ie they are not pink!
Add olive oil and butter to a skillet over medium heat. Add onions and cook until the translucent. Add garlic, thyme and mushrooms and sauté until golden brown, about 5 minutes. Sprinkle flour over mushrooms and continue to cook for one more minute. Gradually add the stock, using a whisk. Stir in balsamic vinegar. Cook until thickened, 3-4 minutes. Slice the chicken and place into the mushroom mixture. Cook another minute or two. Season to taste with salt and pepper and top with parsley. Serve over garlic mashed potatoes, pasta or rice.
salt
pepper
1 tbsp olive oil
3 tbsp butter
1½ cups sliced brown mushrooms
1½ cups sliced white mushrooms
4 large cloves of garlic, minced
1 tsp dried thyme, chopped
1 medium onion, finely chopped
2 tablespoons flour
2 cups chicken stock (warmed in microwave)
2-3 tablespoons balsamic vinegar
2 tablespoons parsley, chopped
Season chicken with salt and pepper. Bake at 350 degrees for 20-30 minutes until cooked through-ie they are not pink!
Add olive oil and butter to a skillet over medium heat. Add onions and cook until the translucent. Add garlic, thyme and mushrooms and sauté until golden brown, about 5 minutes. Sprinkle flour over mushrooms and continue to cook for one more minute. Gradually add the stock, using a whisk. Stir in balsamic vinegar. Cook until thickened, 3-4 minutes. Slice the chicken and place into the mushroom mixture. Cook another minute or two. Season to taste with salt and pepper and top with parsley. Serve over garlic mashed potatoes, pasta or rice.
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