Balsamic Chicken Breasts - cooking recipe

Ingredients
    4 chicken breasts, boneless and skinless
    1/2 teaspoon salt
    black pepper, to taste
    1/4 cup flour
    1/2 teaspoon ground sage
    1 tablespoon olive oil
    1 tablespoon butter
    3 cloves garlic, minced
    2 tablespoons minced shallots
    8 ounces sliced mushrooms
    1/4 cup balsamic vinegar
    3/4 cup chicken broth
    3 tablespoons white wine
    salt and pepper, to taste
Preparation
    Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts.
    Mix together salt, pepper, flour, and sage.
    Dredge flattened breasts in a mixture; shake off excess flour.
    Melt together the olive oil and butter in a large wide saute pan or large electric griddle (one with a cover) and brown the chicken over medium-high heat for 3 minutes on one side.
    Add the garlic and shallot then turn the chicken over and sprinkle with the mushrooms.
    Saute for an additional 3 minutes, stirring the mushrooms so that they will cook evenly.
    (You may need to cook the chicken one or two at a time if you don't have a large pan; if so, cook them all then add them all back into the pan for the final steps.) Stir in the balsamic vinegar, chicken broth, and wine.
    Cover and simmer over medium-low heat for 10 minutes, basting with the sauce and turning the chicken once or twice.
    Season with salt and pepper to taste and serve.
    Makes 4 servings.
    You can also cook the breasts without flattening them first.

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