I just love mushrooms-they are earthy, savory, and delicious! (Sorry, Barb! I know you don’t like mushrooms!)
You don’t have to feel guilty about this dish….unless you pile it over mashed potatoes, polenta, or a pound of pasta.
Melt some butter and oil in a skillet and brown chicken on one side, about 5 minutes. Turn chicken over, add whole garlic cloves, thyme sprigs, and cook for 2-3 minutes more. Put skillet in the oven and bake for another 10 minutes until chicken is cooked through. Discard thyme & garlic and set chicken aside and cover with foil.
Add sliced mushrooms to the same skillet and cook until soft, about 5 minutes.
Add flour and cook 1-2 minutes more.
Add in broth and bring to a boil…Don’t forget to season with salt and pepper!
Reduce heat, add milk & balsamic vinegar, and simmer for 10 minutes or until sauce is desired thickness. Add more thyme sprigs.
Remove stems, add more thyme leaves and spoon sauce over chicken.
- 1 tablespoon of salted butter
- 1 tablespoon of olive oil
- 3 boneless skinless chicken breasts
- 2 whole garlic cloves, skins still on
- Bunch of fresh thyme leaves
- 1/2 pound baby bella mushrooms
- 1/2 pound button mushrooms
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 1/4 cup milk (I used what I had on hand, 2%)
- 1/4 cup balsamic vinegar
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Melt butter and oil in a skillet over medium-high heat.
- Salt and pepper both sides of chicken breasts and add to the skillet.
- Cook 5 minutes or until browned.
- Turn over and add whole garlic cloves and about 5 stems of thyme.
- Cook 2-3 minutes and place into the oven for 10 minutes or until cooked through.
- Wipe tops of mushrooms with a damp towel and slice.
- Remove chicken from the skillet and set aside on a plate and cover with foil.
- Discard thyme leaves and garlic.
- On medium heat, add mushrooms to the same skillet.
- After 5 minutes or when mushrooms become soft, season with salt and pepper, and add 2 tablespoons of flour.
- Mix and cook for 1-2 minutes to get the raw flour taste outta there.
- Slowly add in chicken broth and stir until there are no lumps.
- Season with salt and pepper.
- Bring to a boil.
- Turn the heat to low-medium and add milk and balsamic vinegar.
- Simmer x 10 minutes or until sauce is desired consistency.
- Taste and season with salt and pepper to taste.
- Add fresh thyme leaves.
- Spoon sauce over chicken.
- Delicious on it's own but even better with bread to mop up the sauce and juices or over pasta, mashed potatoes, polenta, or rice.
- ****FOR BEST RESULTS, USE INGREDIENTS AS LISTED ABOVE. I WILL NOT BE RESPONISBLE IF YOU SUBSTITUE INGREDIENTS AND IT ENDS UP SUCKING!!!***
- Serves 2-4 people depending on appetite.