Balsamic Chicken Breasts

Name: Balsamic Chicken Breasts
Ingredients: 4 chicken breasts, boneless and skinless; 1/2 teaspoon salt; black pepper, to taste; 1/4 cup flour; 1/2 teaspoon ground sage; 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic, minced; 2 tablespoons minced shallots; 8 ounces sliced mushrooms; 1/4 cup balsamic vinegar; 3/4 cup chicken broth; 3 tablespoons white wine; salt and pepper, to taste

14 ingredients

11 steps

Ingredients

4 chicken breasts, boneless and skinless
1/2 teaspoon salt
black pepper, to taste
1/4 cup flour
1/2 teaspoon ground sage
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons minced shallots
8 ounces sliced mushrooms
1/4 cup balsamic vinegar
3/4 cup chicken broth
3 tablespoons white wine
salt and pepper, to taste

Directions

1

Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts.
2

Mix together salt, pepper, flour, and sage.
3

Dredge flattened breasts in a mixture; shake off excess flour.
4

Melt together the olive oil and butter in a large wide saute pan or large electric griddle (one with a cover) and brown the chicken over medium-high heat for 3 minutes on one side.
5

Add the garlic and shallot then turn the chicken over and sprinkle with the mushrooms.
6

Saute for an additional 3 minutes, stirring the mushrooms so that they will cook evenly.
7

(You may need to cook the chicken one or two at a time if you don't have a large pan; if so, cook them all then add them all back into the pan for the final steps.) Stir in the balsamic vinegar, chicken broth, and wine.
8

Cover and simmer over medium-low heat for 10 minutes, basting with the sauce and turning the chicken once or twice.
9

Season with salt and pepper to taste and serve.
10

Makes 4 servings.
11

You can also cook the breasts without flattening them first.