• Cooking Time: 20-30 minute bake time
• Servings: 4-6
• Preparation Time: 15 minutes
• 2 T. butter
• 1 T. olive oil
• 4 skinless, boneless chicken breasts
• freshly ground sea salt to taste
• freshly ground black pepper to taste
• 1 small onion, chopped
• 2 c. cremini mushrooms, sliced
• 4 cloves roasted garlic, smashed (or 2 cloves raw garlic if you have no roasted garlic on hand), minced
• 1/4 c. balsamic vinegar
• 1/4 t. or to taste crushed red pepper
• 1 t. fresh thyme, chopped
• 1 T. fresh parsley, chopped

1. Heat butter and olive oil in a skillet on medium high heat. Add chicken and season each side with salt and pepper. Brown chicken on each side then transfer chicken to a baking dish and bake in an oven preheated to 350F, uncovered for 20-30 minutes until juices run clear. Meanwhile chop onions, herbs, and slice mushrooms. Using the same skillet you used to brown chicken, heat over medium high heat and add mushrooms and onions to skillet. Saute for a minute then add garlic. Cook another minute. Add balsamic vinegar, red pepper, and chopped thyme. Heat through for a minute then add 1/2 c. of water. Cook until liquid reduces by half. Adjust seasonings to taste. Serve over chicken with chopped parsley for garnish.

Our family often serves chicken for dinner. This delicious recipe is quick and easy for a weeknight dinner on busy school nights.