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Garlic/Balsamic Chicken

4 skinless, boneless chicken breasts
Sea salt and Fresh ground pepper, to taste
¾ -lb fresh mushrooms, sliced
2-tbsp all-purpose flour
2-tbsp Bold Extra Virgin Olive Oil (Cerasuola, Leccino, Nevadillo Blanco, Picual)
6 cloves garlic
¼ -cup Balsamic (Espresso, Fig, Honey Ginger, Pomegranate or Traditional)
¾ -cup chicken broth
1 bay leaf
¼ -tsp dried thyme
1 -tbsp butter
Season the chicken with salt and pepper
Season the flour with salt and pepper and dredge the chicken in the flour mixture
Rinse the mushrooms and pat dry
Heat oil in a skillet over medium high heat and sauté 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 and 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 and set aside
Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes
Swirl in the butter and discard the bay leaf
Pour the mushroom sauce mixture over the chicken and serve

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