Valentine’s Day: Balsamic chicken and mushrooms for two

by Caitlin Saniga

For a romantic meal for two, serve the chicken over rice (There should be plenty of sauce!), add a salad of mixed greens with balsamic vinaigrette, and sip some white wine.

• 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

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