Juicy chicken and mushrooms with a sweet and garlicy balsamic reduction. Perfect served over rice.
Balsamic Chicken & Mushrooms
Yield: 4 servings Prep: 5 minutes Cook: 15 minutes
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, halved width-wise
- 1 shallot, chopped
- 4 cloves garlic, minced
- 10 white mushrooms, sliced
- ½ cup chicken stock
- ½ cup balsamic vinegar
- 5 sprigs thyme
- 1 bay leaf
- salt & pepper
- chopped parsley (garnish)
Heat olive oil in a large skillet over high heat. Season both sides of the chicken with salt and pepper. Sear the chicken on both sides, about 2 minutes per side.
Reduce the heat to medium and add the shallot, garlic, and mushrooms to the pan underneath the chicken and continue cooking for 2 minutes.
Add the chicken stock, balsamic vinegar, thyme, and bay leaf and cook uncovered for until the sauce has reduced and thickened slightly, about 10 minutes. Remove thyme sprigs and bay leaf. Garnish with parsley and serve.
I will still say that I do not like mushrooms. The texture is just so slimy…and bleh. For some reason though I don’t mind them in this dish! I guess it goes to show if you put a balsamic reduction on anything I’ll take it.
Tips for Cooking: Be careful not to overcook your chicken. If you find your sauce hasn’t thickened after 10 minutes, remove your chicken from the pan and continue reducing the sauce.
This recipe is based off of one I saw on Cookies & Cups. I’ve made a few small tweaks, so if you want to check out the original check it out here: