by Caitlin Saniga
- 2 skinless, boneless, thin-sliced chicken breast filets
- salt and pepper
- 1 tablespoon flour
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pound white mushrooms, wiped clean and sliced
- 1/4 cup dark balsamic vinegar
- 1/2 cup chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 tablespoon butter, chopped into pieces
- thyme sprigs, for garnish
Season the chicken with salt and pepper. Place the flour in a bowl and season with more salt and pepper. Dredge the chicken breasts in the flour mixture.
Heat the oil in a skillet over medium-high heat. Add the chicken and saute until nicely browned on one side, about 3 minutes. Turn the chicken breasts. Scatter the garlic and mushrooms over top. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, 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 heat for about 5 minutes. Swirl in the butter and discard the bay leaf. Pour the mushrooms and sauce over the chicken, garnish with thyme sprigs, and serve.
Makes 2 servings.
Recipe adapted from: a recipe that appeared in The Roanoke Times from Elizabeth Merian