RECIPE MAGIC!

CHICKEN WITH MUSHROOMS

Succulent chicken breasts bathed in a velvety balsamic cream sauce offer an irresistible symphony of flavours. Tender chicken yields to earthy mushrooms providing a meaty counterpoint to the tangy-sweet balsamic sauce — the cream's luxury mellowed by balsamic's mild acidity. The one rule is to use beautifully aged balsamic and not the vinegary version from grocery stores. 

INGREDIENTS:
  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 3 cups mushrooms, sliced (cremini or button)
  • 2 tbsp Garlic EVOO or 3 garlic cloves, minced
  • 1 tbsp Thyme EVOO (or 1 tsp dried)
  • 1 tbsp Butter EVOO
  • 1/2 cup high quality chicken stock
  • 1/3 cup Traditional balsamic
  • 3/4 cup whipping cream
  • Fresh parsley, chopped (for garnish)

DIRECTIONS: 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 for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°). Remove chicken to a plate and cover to keep warm. In same pan on medium, add Garlic EVOO and mushrooms. Cook until moisture is released and they turn brown, about 5-7 minutes, stirring occasionally. Pour in balsamic, remaining EVOOs, dried thyme if using, and stock, scraping the bottom of the pan to release any browned bits. Reduce to medium-low and cook for 2-3 minutes until slightly reduced. Stir in cream and cook for 3-4 minutes until the sauce begins to thicken. Return chicken breasts to the skillet, spooning the sauce over them. Simmer for another 2-3 minutes to reheat the chicken. Garnish with chopped fresh parsley before serving.