I never would have imagined that this recipe would turn out so well. I was pretty skeptical when I read it but it got great reviews on AllRecipes.com, and so far that site has never let me down. It was very flavorful and smelled incredible while cooking. The balsamic brings out a lot of flavor in the mushrooms and thyme is just the right touch for the dish. We served it on a bed of pasta but I’m sure you could also use rice.
I found the original recipe a bit unnerving because it only calls for 2 tablespoons of flour to dredge the chicken breasts in. I have no idea how that would ever work unless you’re just trying to put it all on one breast in the same area. It also didn’t state how one should cut the garlic so we just assumed minced which turned out fine. I guess one could slice it if they prefer little bursts of garlic from time to time.
We didn’t have the ability to cover our saucepan tightly to let it cook so we ended up making a double portion of sauce. Then we dumped the pasta into the saucepan just before everything was done to coat the noodles. When we warmed the leftovers up a few days later, it was just as good. We cut the chicken breasts into smaller pieces then to get it warmed more evenly in the pan. There wasn’t much in the way of sauce at this stage but the noodles had most of their flavor still since they’d been coated in sauce before.
This may not become a favorite but I do think I would make it again.
- 4 skinless, boneless chicken breasts
- salt and pepper to taste
- 3/4 pound fresh mushrooms, sliced
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 tablespoon butter
- Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.