Balsamic Chicken Breasts and Mushrooms
By BFL Team
- 4 skinless, boneless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package button mushrooms, rinsed, patted dry and sliced
- 3 teaspoons minced, bottled garlic
- 1/4 cup balsamic vinegar
- 3/4 cup low-sodium chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- Cooking spray
Season chicken with salt and pepper. Spray a nonstick skillet with cooking spray and heat to medium-high. Add the chicken and sauteÅL until browned on one side. Add garlic, turn chicken breasts over and add mushrooms. Continue cooking while stirring the mushrooms. Cook for about three minutes, then add vinegar, broth, bay leaf and thyme.
Cover and simmer over medium-low heat for 10 minutes, stirring occasionally. Remove chicken, set aside and keep warm. Continue simmering the sauce, uncovered, for about seven minutes. Discard bay leaf and pour mushroom sauce mixture over chicken.