Pan Seared Chicken Breasts with Balsamic Mushrooms
Servings: 4
Ingredients
- 4 medium boneless skinless chicken breasts
- Kosher salt
- Ground black pepper
- ⅔ cup all purpose flour
- 2 tablespoons olive oil
- 8 cloves of garlic
- 12 ounces white button mushrooms, sliced
- ¼ cup balsamic vinegar
- 1 cup chicken stock
- 1 bay leaf
- 1 tablespoon minced fresh thyme
- 2 tablespoons unsalted butter
Instructions
- Season the chicken breasts on both sides with a sprinkle of kosher salt and pepper.
- Spread the flour out on a large plate and sprinkle with salt and pepper. One at a time, dip the chicken breasts in the flour, turning to coat. Shake lightly to remove any excess, then set the chicken breast aside on a clean plate. Repeat with all 4 chicken breasts.
- Add the oil to a large nonstick skillet and warm over medium-high heat. Add the chicken breasts to the pan, and cook on one side for about 6 minutes, until nicely golden brown.
- Turn the chicken breasts over and add the garlic cloves and mushrooms to the pan. Cook for another 3 or 4 minutes, shaking the pan occasionally to redistribute the mushrooms and garlic while they cook.
- Add the balsamic vinegar, chicken stock, bay leaf, and thyme to the pan. Reduce the heat to a simmer, cover the pan, and continue to cook for 10 minutes, turning the chicken breasts halfway through.
- Uncover the pan and remove the chicken breasts to a plate. You can lightly tent them with foil to keep them warm.
- Let the balsamic-mushroom sauce continue to cook, uncovered, for another 5 minutes or so, until reduced to a sauce consistency. Stir in the butter and cook for another 2 minutes or so until melted and combined with the rest of the sauce.
- Remove the bay leaf, then plate each chicken breast and spoon the mushroom sauce over the top. Enjoy!