Moist, Flavorful, Easy
This quick and easy recipe is impressively flavorful while including clean ingredients. The chicken breast is so moist and does not dry out over the next few days as leftovers. What’s more, my entire family (including my toddler) ate their plates clean.
Recipe adapted for allergens by from Allrecipes.com.
INGREDIENTS
4 skinless, boneless chicken breasts (the thicker the breasts, the longer it takes to cook. Consider cutting in half)
salt and pepper to taste
¾ pound fresh mushrooms, sliced (not pictured, so optional. But it is so good with the mushrooms too)
2 tablespoons all-purpose flour (wheat-free option or non-hybridized wheat option)
2 tablespoons cooking oil (Chosen Avocado Oil is said to be cleanest)
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme leaves (if using ground thyme, use less)
INSTRUCTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and sautee the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. (Add 5 minutes if using thicker chicken breasts)
Transfer the chicken to a warm serving platter and tent with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Pour this mushroom sauce mixture over the chicken and serve.
Comments