1 1/2 lbs. boneless skinless chicken breasts
2 teaspoons Extra Virgin Olive Oil
8 oz. mushrooms, sliced
2 garlic cloves, minced
1/2 cup chicken broth
2 - 3 tablespoons Cask 10 year Balsamic Vinegar
1/2 tsp. French Thyme
Salt and Pepper
1 tbsp. parsley, chopped
Season the chicken with salt and pepper. Heat the olive oil over medium high heat. Add the chicken and sear on both sides until golden brown, about 2-3 minutes. Remove the chicken and set aside.
Add the garlic and mushrooms to the skillet and cook for 3-4 minutes until mushrooms begin to soften.
Add the chicken broth, balsamic vinegar, and thyme to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 10-15 minutes on low heat or until chicken is fully cooked.
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