Here is the original recipe I found for this:
- 4 skinless, boneless chicken breasts (salt and pepper to taste)
- 3/4 pound fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 6 cloves garlic (although, being a garlic lover, I added a couple more)
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 tablespoon butter (*or margarine)
( 1 ) I found this easiest to get all of the ingredients sorted out beforehand. Once you have each portion sorted through, start with seasoning the raw chicken breasts with salt and pepper to your liking.
( 2 ) Season the flour with salt and pepper, as well (again, put as much or as little salt and pepper as you want in the flour mix)… and coat the chicken breasts in the flour mixture.
( 3 ) Heat the oil in a skillet over medium-high heat and saute the chicken until it is nicely browned on one side for approx. 3 minutes.
( 4 ) Add the garlic cloves. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring up the mushrooms for about another 3 minutes.
( 5 ) Add the vinegar, broth, bay leaf, and thyme. Cover tightly and simmer over medium-low heat for 10 minutes, occasionally turning the breasts.
( 6 ) Transfer the chicken to a warm serving platter and cover with aluminum foil. Set aside.
( 7 ) Continue simmering the sauce, uncovered, over medium-high heat for about 7 to 8 minutes, swirling in the butter (or margarine) and discard the bay leaf. Pour this sauce mix over the chicken, serve, and enjoy!
