It's easy to gravitate towards the same, simple chicken dish week after week. For me, it's my chicken parmesan which I now have down to a fine science. But I am always looking for something new and different to challenge myself in the kitchen and to serve guests.
A while ago, I found this recipe online and the first thing I loved about it was that I had all the ingredients on hand (the number one reason I make a recipe!). I was serving this for company, so I liked that it was something that I could mostly make ahead and with the exception of thickening the sauce near the end, it was a dish I could put in the over and still spend time with my guests. The balsamic vinegar thickened nicely and created a really nice "gravy" type sauce, presentation-wise it looked great and it tasted good, too!
What chicken recipes do you gravitate towards?
- 4 skinless, boneless chicken breasts
- 3/4 pound fresh mushrooms, sliced
- 2 tbsp all purpose flour
- 2 tbsp olive oil
- 6 cloves garlic
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 bay leaf
- 1/4 tsp dried thyme
- Heat oil in a skillet over medium high heat and saute chicken until it is nicely browned on both sides
- Remove the chicken and put in a single layer in an oven-safe dish
- In the skillet, add the mushrooms and cook for a few minutes. Add the vinegar, broth, bay leaf, garlic and thyme.
- Pour over chicken and bake at 350 degrees for 40 minutes
- Transfer chicken to a warm serving platter and cover with foil.
- On an element, simmer the sauce over medium high heat, slowly adding flour and whisking slowly until sauce begins to thicken.
- Discard the bay leaf and pour mushroom sauce over chicken and serve
Recipe adapted from www.allrecipes.com