Balsamic Chicken and Mushrooms
Boneless chicken breasts and button mushrooms cooked in a balsamic butter sauce.
servings: 4
total time: 40 minutes
recipe by: Frankie
Ingredients
- 1 TBSP plus 1 TBSP olive oil
- 4 6-ounce boneless skinless chicken breast pieces
- salt & pepper
- 1 medium garlic clove, minced
- 8 ounces white button mushrooms, quartered
- 1/4 cup white balsamic vinegar
- 2 TBSP water
- 1 TBSP unsalted butter
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Directions
- Heat 1 TBSP of the the oil in a saute pan over medium-high heat.
- Season the chicken with salt & pepper on both sides then place in the pan. Cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate and set aside.
- Keep the pan over medium-high heat and add 1 TBSP oil. Add the mushrooms and garlic to the pan and cook, stirring often, until mushrooms are lightly browned, about 3 minutes.
- Pour the balsamic vinegar and water into the pan and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
- Stir in the butter until melted then nestle the chicken back into the pan and bring to a boil.
- Cover the pan and reduce the heat to medium-low. Simmer over medium-low for about 10 minutes.
- Remove the lid and increase the heat to medium. Continue to cook uncovered until chicken is cooked through and sauce thickens a little bit, about 10 more minutes. Season sauce with salt & pepper to taste.
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