Chicken with Wild Mushroom and Balsamic Cream Sauce
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup wild mushrooms, sliced such as porcini, shiitake, or chanterelle
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped parsley for garnish
Instructions:
Season chicken breasts with salt and pepper on both sides
Heat olive oil in a large skillet over medium-high heat
Add chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side
Remove from skillet and set aside
In the same skillet, add butter and wild mushrooms
Cook until mushrooms are browned and tender, about 5 minutes
Add minced garlic and cook for an additional 1 minute
Pour in balsamic vinegar and chicken broth, scraping up any browned bits from the bottom of the skillet
Let the sauce simmer and reduce by half, about 5 minutes
Stir in heavy cream and thyme leaves
Cook for another 2-3 minutes until the sauce thickens slightly
Return the chicken breasts to the skillet, spooning the sauce over them
Cook for another minute to heat through
Garnish with chopped parsley before serving
Serve hot and enjoy
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