There is a rich balsamic cream sauce that goes well with the tender chicken breasts in this dish called Chicken with Wild Mushroom and Balsamic Cream Sauce.
Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. 1 cup wild mushrooms, sliced such as porcini, shiitake, or chanterelle. 2 cloves garlic, minced. 1/4 cup balsamic vinegar. 1/2 cup chicken broth. 1/2 cup heavy cream. 1 tablespoon fresh thyme leaves. 1 tablespoon chopped parsley for garnish.
Instructions: Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side. Remove from skillet and set aside. In the same skillet, add butter and wild mushrooms. Cook until mushrooms are browned and tender, about 5 minutes. Add minced garlic and cook for an additional 1 minute. Pour in balsamic vinegar and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer and reduce by half, about 5 minutes. Stir in heavy cream and thyme leaves. Cook for another 2-3 minutes until the sauce thickens slightly. Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another minute to heat through. Garnish with chopped parsley before serving. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Jason Trevino