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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