Ingredients
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Chicken BreastBoneless, skinless– 2 lb (900 g)
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Kosher Salt – 1 ½ tsp
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Ground Black Pepper – ¼ tsp
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Olive Oil – 2 tbsp
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ButterUnsalted– 2 tbsp
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MushroomsCremini– 8 oz (225 g)
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Wheat Flour – 2 tbsp
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Milk – 1 cup
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Chicken Broth – ½ cup
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Balsamic Vinegar – 2 tbsp
Recipe
As far as dinners go, this balsamic chicken with indulgent, velvety sauce is the perfect quick and easy weeknight option. Chicken breasts stay juicy cooked in a creamy balsamic mushroom sauce, acquiring flavors and aromas that fill the air and the senses.
The luxurious sauce is, of course, the heart of this recipe — it pulls all the ingredients together. To ensure it is super smooth and creamy, use half-and-half or whole milk. It is best to avoid using low-fat and nonfat varieties, as they yield more of a runny sauce. Unless that’s what you’re aiming for, that is. Grab the necessary ingredients, and let’s dive in!
Steps
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1
Done
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Wash mushrooms and dry with a clean towel before cutting them into slices. |
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2
Done
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Gently pound chicken breasts one at a time until they are ½-inch thick. |
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3
Done
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Pat them dry and season with ground black pepper and 1 teaspoon of kosher salt. |
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4
Done
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Heat olive oil in a skillet until it shimmers. Working in batches, sear the chicken until deeply golden, about 6 minutes on each side. Transfer the chicken to a platter. |
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5
Done
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Reduce the heat to moderate, add butter, and let it melt. Add mushrooms and the remaining ½ teaspoon of kosher salt, and cook, occasionally stirring, until tender (approximately 5 minutes). Stir in flour and cook for another minute. |
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6
Done
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Add milk, chicken broth, and balsamic vinegar and mix until no lumps remain. Bring to a boil before reducing the heat to a simmer. Return the chicken, along with juices, to the skillet. Simmer until the sauce thickens (approximately 3 minutes). |
To be sure you scrape your plate clean without leaving even a drop of the delicious sauce on it, serve this dish over rice, pasta, or mashed potatoes.
