There is nothing better than being able to cook a healthy delicious dinner in 30 minutes. If you eat a lot of chicken, like many of us, this dish is far beyond the day to day chicken dishes. It has a depth of flavor that makes it especially yummy.
I love the taste of earthy mushrooms, and this is a great way to add them to dinner. I like to serve this chicken with couscous and fresh green beans.
4 boneless skinless chicken breasts
8 ounces sliced mixed mushrooms, such as button, cremini, and shitake
1 garlic clove, minced
1 large shallot, small dice
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh Italian parsley, chopped
2 tablespoons balsamic vinegar
2/3 cup chicken bone broth
Fresh ground black pepper
In a heavy skillet heat the olive oil over medium high heat. Salt and pepper the chicken and place in the hot pan. Brown for 3 minutes each side, then set aside on a plate.
Add the butter, mushrooms, and garlic to the pan, and season with salt and pepper. Let the mushrooms cook until just softened, about 4 minutes.
Add the balsamic vinegar and fresh thyme leaves, let cook for another minute. Add in the bone broth and bring to a simmer. Place the chicken back in the pan, and any juices from the plate. Simmer on low until cooked through, about 10 -15 minutes. Chicken juices will run clear when fully cooked.
Plate the chicken in a serving dish and pour the mushrooms over the top and sprinkle with the fresh parsley. When plating put a serving of couscous on a plate, place a chicken breast and mushrooms on top, then add a few fresh beans on the side.