From,"Great Lake Effects: Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
- 6 boneless skinless chicken breast halves
- 2 Tablespoons flour
- Ground pepper to taste
- 1 Tablespoon olive oil
- 16 ounces assorted mushrooms, chopped
- 2 shallots, minced
- 1 cup chicken broth
- 1/4 cup balsamic vinegar
- 1/4 cup white wine
- 1/4 teaspoon thyme
- 1 bay leaf
Rinse the chicken and pat dry. Coat with a mixture of the flour and pepper.
Saute the chicken in the olive oil in a skillet until light brown on both sides. Remove the chicken with a slotted spoon to a platter. Tent with foil to keep warm. Saute the mushrooms and shallots in the pan drippings for 3 minutes. Stir in the broth, balsamic vinegar, white wine, thyme and bay leaf. Return the chicken to the skillet.
Cook, covered, over medium-low heat for 10 minutes or until the chicken is cooked through, turning the chicken once. Transfer the chicken to a serving platter; cover to keep warm. Cook the mushroom mixture over medium heat for 5 to 7 minutes or until reduced to the desired consistency, stirring constantly. Discard the bay leaf. Pour the sauce over the chicken. Serve with hot cooked rice or pasta.