Balsamic Cream Chicken with Mushrooms

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 1/2 cups Cremini mushrooms
  • 4 large cloves Garlic
  • 1 1/2 cups Mushrooms, white
  • 2 tbsp Parsley
  • 2 Shallots, large
  • 1/2 tbsp Thyme, fresh

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 1/2 tbsp Balsamic vinegar

• Baking & Spices

  • 2 tbsp Flour
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 3/8 cups Half and half

Found on thehopelesshousewife.com

Ingredients

• 4 boneless, skinless chicken breasts
• Salt
• Pepper
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1½ cups sliced cremini mushrooms
• 1½ cups sliced white mushrooms
• 4 large cloves of garlic, smashed then minced
• 2 large shallots, chopped finely
• 2 tablespoons flour
• 2 cups chicken stock
• ½ tablespoon fresh thyme, chopped
• 1½ tablespoons balsamic vinegar
• ¼ cups plus 2 tablespoons half-and-half
• 2 tablespoons parsley, chopped
• 4 boneless, skinless chicken breasts
• Salt
• Pepper
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1½ cups sliced cremini mushrooms
• 1½ cups sliced white mushrooms
• 4 large cloves of garlic, smashed then minced
• 2 large shallots, chopped finely
• 2 tablespoons flour
• 2 cups chicken stock
• ½ tablespoon fresh thyme, chopped
• 1½ tablespoons balsamic vinegar
• ¼ cups plus 2 tablespoons half-and-half
• 2 tablespoons parsley, chopped

Directions

• Wash chicken and pat dry. Season the chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Cook the chicken for 5 minutes on each side. Set chicken aside on a plate.
• Add butter to the same skillet over medium. Add mushrooms and sauté them until golden brown, about 5 minutes. Add garlic and shallots. Cook until the shallots are translucent. Sprinkle flour over the mushrooms an continue to cook for one more minute. Turn up the heat to medium high and stir in the stock and let it come to a bubble. Add thyme and give it a stir. Add balsamic vinegar and the half and half. 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 pasta or rice.
• Wash chicken and pat dry. Season the chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Cook the chicken for 5 minutes on each side. Set chicken aside on a plate.
• Add butter to the same skillet over medium. Add mushrooms and sauté them until golden brown, about 5 minutes. Add garlic and shallots. Cook until the shallots are translucent. Sprinkle flour over the mushrooms an continue to cook for one more minute. Turn up the heat to medium high and stir in the stock and let it come to a bubble. Add thyme and give it a stir. Add balsamic vinegar and the half and half. 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 pasta or rice.