Name: Balsamic Chicken Breasts with Porcini Mushrooms recipe
Ingredients: 4 boneless chicken breasts, split and patted dry;salt and freshly ground black pepper to taste;2 tablespoons all-purpose flour;2 tablespoons olive oil;3 yellow onions, diced;3 cloves garlic, minced;8 ounces fresh porcini mushrooms, sliced;¾ cup chicken broth;¼ cup balsamic vinegar;3 tablespoons white wine

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Ingredients

4 boneless chicken breasts, split and patted dry salt and freshly ground black pepper to taste 2 tablespoons all-purpose flour 2 tablespoons olive oil 3 yellow onions, diced 3 cloves garlic, minced 8 ounces fresh porcini mushrooms, sliced ¾ cup chicken broth ¼ cup balsamic vinegar 3 tablespoons white wine

Nutrition Info

294.6 calories carbohydrate: 24.6 g cholesterol: 58.5 mg fat: 9.4 g fiber: 3.4 g protein: 25.9 g saturatedFat: 1.7 g servingSize: - sodium: 101.8 mg sugar: 10.5 g transFat: : - unsaturatedFat: : -

Directions

Season chicken breasts with salt and black pepper.
Mix flour, salt, and black pepper together in a shallow bowl. Dredge chicken in flour mixture, shaking off excess.
Heat oil in a large skillet over medium-high heat. Add chicken, cook until browned, about 3 minutes per side. Remove chicken from the skillet. Add onions and garlic, saute until golden, about 3 minutes.
Return chicken to the skillet. Add porcini mushrooms, cook and stir until starting to soften, about 3 minutes. Stir in chicken broth, balsamic vinegar, and white wine. Cover and continue cooking over medium-low heat, turning chicken occasionally, until no longer pink in the center and coated with sauce, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

Delicious balsamic chicken best served over rice or with oven-roasted potatoes. Wonderful any time of the year and reheats perfectly!

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