Balsamic Chicken Breasts
- 4 boneless chicken breasts, split
- Salt and freshly ground pepper
- 2 tablespoons flour
- 2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 8 ounces fresh porcini mushrooms, sliced
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 3 tablespoons white wine
Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.
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