Chicken In Balsamic Vinegar
|Chicken breasts||1 1⁄2 Pound, boned and skinned (2 breasts)|
|Freshly ground black pepper||To Taste|
|Virgin olive oil||3 Tablespoon|
|Garlic||6 Clove (30 gm), peeled|
|Small mushrooms||3⁄4 Pound, sliced|
|Balsamic vinegar||4 Tablespoon|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Black olives||1 Tablespoon|
Split each chicken breast in half. Season the flour with the salt and pepper. Dredge chicken in the flour and shake off excess.
Heat oil over medium heat in a heavy skillet and cook the chicken breasts until browned nicely on one side, about 4 minutes. Add the garlic and cook for 1-2 more minutes.
Turn chicken over and scatter mushrooms on top. Cook for another few minutes, until the mushrooms have cooked down a bit. Add the balsamic vinegar, chicken broth, bay leaf, and thyme.
Cover tightly and cook over low heat for 10 minutes, turning pieces occasionally as they cook.
Remove chicken with a slotted spoon to a warm serving platter.
Continue cooking the mushrooms and sauce over medium heat for about 7 minutes. Swirl in the butter. Remove the bay leaf and garlic cloves.
Arrange chicken on platter. Spoon mushrooms and sauce down center of chicken. Garnish with black olives and parsley.