Ingredients

  • 4 skinless, boneless chicken breasts
  • Sea salt and Fresh ground pepper, to taste
  • ¾ lb fresh mushrooms, sliced
  • 2 Tbsp all-purpose flour
  • 2 Tbsp J. Olive Co. Garlic olive oil
  • 6 cloves garlic
  • ¼ cup J. Olive Co. Pomegranate Balsamic
  • ¾ cup chicken broth
  • 1 bay leaf
  • ¼ tsp dried thyme
  • 1 Tbsp butter

Directions

  1. Season the chicken with salt and pepper.
  2. Season the flour with salt and pepper and dredge the chicken in the flour mixture.
  3. Rinse the mushrooms and pat dry.
  4. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes).
  5. Add the garlic.
  6. Turn the chicken breasts and scatter the mushrooms over them.
  7. Continue frying, shaking the skillet and stirring the mushrooms.
  8. Cook for about 3 minutes and then add the vinegar, broth, bay leaf and thyme.
  9. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  10. Transfer the chicken to a warm serving platter and cover with foil and set aside.
  11. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes.
  12. Swirl in the butter and discard the bay leaf.
  13. Pour the mushroom sauce mixture over the chicken and serve.

 

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