Balsamic Chicken with Mushrooms

• Meat

  • 4 Chicken breasts, thin boneless skinless

• Produce

  • 1 Bay leaf, small
  • 6 cloves Garlic
  • 1/4 tsp Thyme

• Canned Goods

  • 3/4 cup Chicken stock

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Other

  • 8 oz Baby bella (crimini mushrooms, sliced in half (see notes

Found on bakeatmidnite.com

Description

Ingredients

• 4 thin sliced boneless skinless chicken breasts (see NOTES)
• 3 tbs olive oil
• 8 oz baby bella (crimini) mushrooms, sliced in half (see NOTES)
• ½ tsp salt
• ⅛ tsp pepper
• ¾ cup chicken stock (see NOTES)
• ¼ cup balsamic vinegar
• 1 small bay leaf
• ¼ tsp thyme
• 6 cloves garlic, crushed
• 2 tbs butter

Directions

• 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.