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Balsamic Cream Chicken with Mushrooms Recipe

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This recipe for Balsamic Cream Chicken with Mushrooms, by , is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paula Adams

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
Salt
Pepper
2 tablespoons olive oil
4 tablespoons butter
1 1/2 cups sliced Cremini mushrooms
1 1/2 cups sliced white mushrooms
4 large cloves of garlic, smashed, then minced
2 large shallots, chopped finely
2 tablespoons flour
2 cups chicken stock
1/2 tablespoon fresh thyme, chopped
1 1/2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons half and half
2 tablespoons parsley, chopped

Directions:
Directions:
1. Wash chicken and pat dry. Season the chicken with salt and pepper.
2. Heat oil in a large skillet over medium high heat. Cook the chicken for 5 minutes on each side. Set chicken aside on a plate.
3. Add butter to the same skillet over medium heat. Add mushrooms and saute them until golden brown, about 5 minutes. Add garlic and shallots. Cook until the shallots are translucent. Sprinkle flour over the mushrooms and continue to cook for one more minute. Turn up the head to medium high and stir in the stock and let it come to a bubble. Add thyme and give it a stir. Add balsamic vinegar and the half and half. cook until thickened, 3-4 minutes. Slice the chicken and place into the mushroom mixture. Cook another minute or two. Season to taste with salt and pepper and top with parsley. Server over pasta or rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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