Chicken Breasts with Balsamic Vinegar & Garlic

  • 4 boneless chicken breasts
  • 2 T flour
  • Freshly ground pepper
  • 3 T Sicilian Olive Oil Buy now
  • 3/4 lb fresh mushrooms, sliced
  • 6 cloves of garlic, sliced
  • 1/4 cup 25-Year Balsamic Vinegar Buy now
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 tsp dried thyme
  • 1 T unsalted butter

Season the flour with salt & pepper. Pat the chicken dry. Dredge the chicken in the seasoned flour and shake off excess. Heat olive oil in skillet over medium high heat and sauté the chicken until browned on one side (about 3 minutes). Turn the chicken and brown the other side, about 3 minutes aside. Add the mushrooms and garlic to the pan and continue to cook for 2 minutes. Add the vinegar, broth, bay leaf & thyme. Cover and simmer on low for 10 minutes. Remove chicken to warm platter and cover. Reduce the sauce for another 3 minutes. Swirl in the butter, and discard the bay leaf. Pour mushroom mixture over chicken and serve. Serves four.