When I wrote about the food we ate in the fall, some of you expressed interest in the recipe of the skillet balsamic garlic chicken. I got this recipe from my friend Liz who provided me with some wonderful recipes when our oven broke down last spring and I was limited to meals that you can prepare on the stovetop. I'm not sure where she got the recipe from, so unfortunately I cannot tell you the source.
This dish cooks up fast as soon as you are done with all the prep work.
Here's what you need:
- 1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick (I slice mine, and I also sometimes substitute the breasts for chicken thighs)
- salt and pepper
- 2 TBSP olive oil
- 8 cloves garlic, finely chopped
- 1 pound mushrooms, sliced (I used crimini)
- 1/3 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 2 TBSP butter, cubed
- Season the raw chicken with salt and pepper.
- Heat the olive oil in a large skillet over medium high heat and, when hot, place the chicken in the skillet. Cook it on one side for about 5 minutes until browned, then flip and cook for another 3 minutes.
- Add the garlic and the mushrooms to the pan and stir to combine. Work the mushrooms under the chicken, so it sits on top of the mushrooms. Cook for 5 minutes until the mushrooms begin to soften. Add in the vinegar, broth, bay leaf and thyme.
- Cover and cook for 10 minutes. Then uncover the skillet and cook for an additional 5 to 7 minutes to sligthly thicken the sauce.
- Add in the butter and cook for 2 more minutes.
- Serve over rice, pasta or potatoes. We like to eat it over couscous.