Balsamic Mushroom Chicken with Garlic and Thyme
Balsamic Mushroom Chicken Recipe
This Balsamic Mushroom Chicken is a deliciously savory dish that combines tender chicken breast with earthy portabella mushrooms and a rich balsamic vinegar sauce. It’s a fantastic, easy-to-make recipe that pairs wonderfully with rice, making it perfect for a quick weeknight dinner. This dish was originally featured in a cookbook by Empire Kosher Poultry to celebrate its 50th anniversary, and it remains a favorite for both beginner cooks and seasoned chefs alike.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Boneless chicken breast halves | 4-6 pieces |
| Portabella mushroom | 1 large |
| Flour | 2 tbsp |
| Olive oil | 2 tbsp |
| Garlic cloves | 6-8 cloves |
| Chicken broth | 3/4 cup |
| Bay leaf | 1 leaf |
| Fresh thyme | 1 sprig |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 307 kcal |
| Fat Content | 15.1 g |
| Saturated Fat | 3.2 g |
| Cholesterol Content | 82.3 mg |
| Sodium Content | 224.5 mg |
| Carbohydrates | 9.1 g |
| Fiber Content | 1.7 g |
| Sugar Content | 5.4 g |
| Protein Content | 33 g |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Recipe Instructions
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Prepare the Chicken: Start by lightly dusting the chicken breast halves with flour. This helps to create a subtle crust when browned. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the chicken breasts to the pan. Cook the chicken for about 2 minutes on each side, or until golden brown. Once browned, remove the chicken from the skillet and set it aside.
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Cook the Mushrooms and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Toss in the garlic cloves, finely chopped, and the sliced portabella mushrooms. Sauté the garlic and mushrooms for 3 to 5 minutes, stirring occasionally, until the mushrooms have released most of their moisture and are beginning to soften.
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Make the Sauce: Pour in the balsamic vinegar and chicken broth. Add the bay leaf and fresh thyme to the skillet. Stir everything together and let the mixture cook for about 5 minutes over medium heat. The sauce should reduce slightly, becoming more flavorful and slightly thickened.
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Finish the Dish: Return the chicken breasts to the skillet, nestling them into the mushroom mixture. Cover the skillet and simmer for an additional 2 to 4 minutes, or until the chicken is fully cooked through and tender. Be careful not to overcook the chicken.
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Serve: Once the chicken is cooked, remove the bay leaf and thyme sprig. Serve the chicken with a generous spoonful of the balsamic mushroom sauce over rice or your favorite side dish. Enjoy the rich, savory flavors of this easy-to-make, flavorful meal!
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- Substitutions: If you don’t have portabella mushrooms, you can use other mushrooms like cremini or white button mushrooms for a slightly different flavor. You can also replace the chicken broth with vegetable broth for a lighter version.
- Serving Suggestions: This dish pairs wonderfully with steamed rice, mashed potatoes, or a side of roasted vegetables. A simple green salad would complement the rich flavors of the chicken as well.
This recipe is a great option for busy weeknights, offering both convenience and rich flavor in a short amount of time. Enjoy the deliciousness of Balsamic Mushroom Chicken in just under 40 minutes!
