About this recipe:This is a quick, easy and impressive dish. Goes great with roasted new potatoes.
4 skinless, boneless chicken breast fillets
salt and pepper to taste
350g fresh mushrooms, sliced
2 tablespoons plain flour
2 tablespoons olive oil
6 cloves garlic
4 tablespoons balsamic vinegar
180ml chicken stock
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
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Method Prep:5min › Cook:25min › Ready in:30min
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a frying pan over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the pan and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, stock, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.