1. In a large skillet, heat olive oil until very hot. 2. Add chicken breasts to pan (don’t crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown – about 5 min per side. 3. Remove breasts to a plate – don’t worry if they are not fully cooked, they will be added to the pan again for additional cooking. 4. Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter. 5. Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar). 6. Let bubble for a minute and add some white wine to the mix and salt and pepper to taste. 7. Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer. 8. Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely. 9. Cook about 8-10 minutes. 10. Remove breasts and mushrooms to serving platter. 11. Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts. 12. Good served over Rice à la Frances with a nice vegetable or tossed salad on the side. ---------------------------------------------------------------------------
Ingredients
