• Cooking Time:
  • Servings: 3
  • Preparation Time:


Not sure where I got this, but think it may be an adaptation of a Rachael Ray recipe.


  • 3 boneless/skinless chicken breasts
  • salt and pepper
  • 2 Tbl. oilve oil
  • 2 Tbl. butter
  • 8 oz. fresh button mushrooms
  • 1 clove garlic
  • 1 shallot
  • 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.

Categories: Main Dish  Poultry  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved