Skillet Balsamic Garlic Chicken

 

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

1. Season the raw chicken with salt and pepper.
2. 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.
3. 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.
4. Cover and cook for 10 minutes. Then uncover the skillet and cook for an additional 5 to 7 minutes to sligthly thicken the sauce.
5. Add in the butter and cook for 2 more minutes.
6. Serve over rice, pasta or potatoes. We like to eat it over couscous.

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