Imagine if you could make a fancy dinner for company that wasn’t so fancy at all. If it was super easy and hard to screw up, would that be even better? And what if it took about 30 minutes in total to make. Would that seal the deal?
If you answered yes to all of the above, then you’ll love my signature recipe, Mushroom Chicken Balsamico. This is one recipe that I totally and completely invented all by myself. It was inspired by my love of Veal Marsala. But of course, who keeps Marsala wine in the house? And, I like to use Prime thinly sliced chicken breasts instead of the veal. I feel like chicken cutlets are easier to cook and more reliable.
If you want this dish to come together fast, you’ll need two big skillets, one of them covered. Otherwise, It will take a little bit longer (duh) because you’ll make the chicken and then the sauce.
Regardless, you’ll be sure to impress at your dinner party because it serves up beautifully. But what’s also great is that it’s simple enough to whip up for a chilly Wednesday evening too. This IS comfort food elevated. I promise you that.
So, without further ado, I’ll get to it. Because you’re drooling I can tell.
Chicken in Mushroom Balsamic Sauce
What You’ll Need:
For the chicken–
6-8 Maple Leaf Prime thin sliced chicken breasts
1 cup flour seasoned with salt & pepper (or your favourite breadcrumbs)
oil for frying
For the sauce-
1 tbsp each butter & coconut oil
4 cups mushrooms, thinly sliced (I like to use either cremini or a mix of a bunch of mushrooms)
2 medium garlic cloves, minced
3/4 cup (ish) good quality balsamic vinegar
1 3/4 cups chicken stock
1 tsp dried thyme
2 tbsp flour
salt & pepper to taste
What You’ll Do:
- Preheat the oven to 350.
- Season the chicken with salt & pepper. Place the seasoned flour on a plate. Coat both sides of the chicken in flour.
- Heat about 2 tbsp of oil in the uncovered skillet on medium-high heat. Place chicken in the hot pan (don’t crowd them). Cook until crispy golden on both sides. Blog on paper towel and then place in an ovenproof dish. When all chicken is browned and crispy, place in oven to finish cooking while you’re making the sauce.
- Heat the butter and coconut oil in the other skillet. Add all of the mushrooms and turn the heat down to medium. Cook, stirring frequently, until all water has evaporated and the mushrooms are beginning to get golden and caramelized (about 20 minutes). Add the garlic and cook for 2-3 minutes.
- In the meantime, combine the balsamic vinegar and chicken stock in a measuring cup.
- Sprinkle the flour over the mushrooms and cook, stirring for 2-3 minutes. Add the liquid and the thyme and stirl. bring to the boil. Reduce the heat, and continue to stir as the sauce thickens and reduces, about 5 minutes. Taste and adjust the seasonings (if it’s too vinegary, add more stock, if it’s too bland, add more vinegar). Once thickened, turn heat to low and cover until ready to serve.
- When chicken is ready (about 20 minutes) remove from oven. Pour sauce over the top.
Serve with brown rice, roasted or mashed potatoes and steamed vegetables.
Bon Appetit, fancy people.