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.