Creamy Balsamic Chicken with Sautéed Mushrooms

Ingredients

- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken stock
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard

Instructions

1. Prepare the Chicken:
- Lightly season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Dredge the chicken in the all-purpose flour, shaking off any excess.

2. Pan Fry the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet. Cook for about 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Sauté the Mushrooms:
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the sliced mushrooms and remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Sauté for about 5 minutes, or until the mushrooms are tender and golden brown.

4. Add Garlic and Create Sauce:
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken stock, balsamic vinegar, and Dijon mustard. Stir to combine.
- Allow the sauce to simmer for about 5 minutes to thicken slightly.

5. Combine and Serve:
- Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top.
- Cook for an additional 2 minutes to ensure the chicken is heated through and has absorbed the flavors.
- Serve hot and enjoy your delicious dinner.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT25M
25 minutes

Total Time

- PT35M
35 minutes

Type of Dish

- Dinner

Keywords

- Balsamic chicken
- Sautéed mushrooms
- Pan fry chicken
- Chicken dinner
- Gourmet recipe
- Olive oil chicken
- Chicken with sauce
- Easy dinner recipe
- Balsamic vinegar
- Dijon mustard sauce

Recipe Yield

- Feeds 4 adults

Calories

- 1480 total calories

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