Mushroom Chicken
  • Servings: 3
  • 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
  1. Season boneless skinless chicken breasts with salt and pepper and brown in olive oil.
  2. Remove from skillet and tent with foil.
  3. Melt 2 Tbl. Butter in same pan and add sliced mushrooms, chopped garlic, chopped shallot, and black pepper.
  4. Brown and sprinkle in 2 Tbl. Flour.
  5. Brown to make a roux, and add 1-1/2 cups chicken stock.
  6. Bring to a boil, then reduce to a simmer.
  7. Add chicken back to pan to finish cooking for a few minutes.
  8. Remove chicken to a board and slice for presentation.
  9. Add 1 Tbl.. Balsamic vinegar and 3 Tbl. Cream to sauce to finish.
  10. Spoon sauce over plated chicken slices.
  11. Serve over noodles or orzo.
Not sure where I got this, but think it may be an adaptation of a Rachael Ray recipe.