Balsamic Chicken Breasts

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 chicken breasts, boneless and skinless
• 1/2 teaspoon salt
• black pepper, to taste
• 1/4 cup flour
• 1/2 teaspoon ground sage
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 2 tablespoons minced shallots
• 8 ounces sliced mushrooms
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 3 tablespoons wine
• salt and pepper, to taste

Recipe

• 1 place a chicken breast into a large ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts.
• 2 mix together salt, pepper, flour, and sage.
• 3 dredge flattened breasts in a mixture; shake off excess flour.
• 4 melt together the olive oil and butter in a large wide sauté pan or large electric griddle (one with a cover) and brown the chicken over medium-high heat for 3 minutes on one side.
• 5 add the garlic and shallot then turn the chicken over and sprinkle with the mushrooms.
• 6 saute for an additional 3 minutes, stirring the mushrooms so that they will cook evenly.
• 7 (you may need to cook the chicken one or two at a time if you don't have a large pan; if so, cook them all then add them all back into the pan for the final steps.) stir in the balsamic vinegar, chicken broth, and wine.
• 8 cover and simmer over medium-low heat for 10 minutes, basting with the sauce and turning the chicken once or twice.
• 9 season with salt and pepper to taste and serve.
• 10 makes 4 servings.
• 11 you can also cook the breasts without flattening them first.