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Balsamic Chicken With Mushrooms
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Description
Do you ever notice how a recipe can change over time as you make it repeatedly, substitute, add and/or subtract ingredients? This happens to me when I rely on my memory to prepare a recipe and the results are always just as good if not better than the original. This is one of those recipes. Enjoy!
Ingredients
- 1 pound Chicken Breasts, Boneless Skinless (about 4)
- 2 teaspoons Grapeseed Oil
- 1 teaspoon Garlic Granules
- ½ cups Onion, Chopped
- 3 cups Mushrooms, Button Or Brown, Cut In Half Or Quartered
- ⅓ cups Water, Hot
- 3 Tablespoons Balsamic Vinegar
- 1 teaspoon Chicken Soup Base
- ½ teaspoons Thyme, Dried
Preparation
Heat a heavy skillet, add 1 teaspoon of oil, then add the chicken breasts to the skillet. Season the chicken with garlic and sauté until lightly brown, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Heat the remaining 1 teaspoon oil in the skillet and sauté the onions and mushrooms for several minutes. De-glaze the pan, adding water, chicken soup base, thyme and the balsamic vinegar. Bring to a boil, add browned chicken breasts, reduce heat to low and cover. Cook, stirring occasionally, for 10 to 15 minutes.
Serve chicken topped with mushrooms. Serves four.
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