Ingredients
-
4
-
1
-
1
-
8
-
1/3
-
1/2
-
2
-
2
-
1/2
-
-
1 - 1 1/2
-
-
-
-
Directions
Tangy Mushroom Chicken Breasts, This recipe can be made at the last minute; we like the little tang the balsamic vinegar gives this chicken and the tasty sauce , I really enjoyed this dish I found the balsamic and the late addition of the garlic gave the sauce the kick in the title I think the amount of ‘tang’ would depend upon the balsamic used Mine was well aged so was less tangy and added a touch of sweetness This was easy to make and went well with garlic mash potatoes and simple steamed green beans I’ve had left overs today for lunch and, just ‘because’ I stirred some sour cream through the sauce and it worked wonderfully well So, it shows this is also a versatile sauce Made for Aussie Swap #18 , After following this recipe to the letter, we found it bland and definitely not creamy as described (not sure where any listed ingredient would create cream ) or tangy as stated in title Definitely missing a siginificamt or notifble taste
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Oil and Butter in a Large Skillet Over Medium-High Heat; Swirl Together. Season the Chicken Breasts Lightly With Salt and Pepper and Place in the Skillet. Saute For 4 Minutes; Then Turn Over the Chicken and Saute For an Additional 3-5 Minutes (depending on the Thickness of the Chicken Breasts). Remove Breasts from Pan and Keep Warm. |
|
2
Done
|
in the Same Pan, Saute the Sliced Mushrooms and Finely Diced Red Onion Until Golden. |
|
3
Done
|
Add 1/2 Cup Chicken Broth, 2 Tablespoons Balsamic Vinegar, 2 Sliced Cloves of Garlic, the Dried Thyme, and the Salt and Pepper. Simmer 4 Minutes Over Medium-High Heat. Add the Breasts and Spoon the Warm Sauce Over For a Minute. |
|
4
Done
|
Remove from Heat and Stir in the Butter Until Melted Into the Sauce. |
