3 boneless/skinless chicken breasts
salt and pepper
2 Tbl. oilve oil
2 Tbl. butter
8 oz. fresh button mushrooms
1 clove garlic
2 Tbl. all-purpose flour
1-1/2 cups chicken stock
1 Tbl. balsamic vinegar
3 Tbl. heavy cream
Season boneless skinless chicken breasts with salt and pepper and brown in olive oil.
Remove from skillet and tent with foil.
Melt 2 Tbl. Butter in same pan and add sliced mushrooms, chopped garlic, chopped shallot, and black pepper.
Brown and sprinkle in 2 Tbl. Flour.
Brown to make a roux, and add 1-1/2 cups chicken stock.
Bring to a boil, then reduce to a simmer.
Add chicken back to pan to finish cooking for a few minutes.
Remove chicken to a board and slice for presentation.
Add 1 Tbl.. Balsamic vinegar and 3 Tbl. Cream to sauce to finish.
Spoon sauce over plated chicken slices.
Serve over noodles or orzo.
Pairs Well With
Not sure where I got this, but think it may be an adaptation of a Rachael Ray recipe.