Balsamic Chicken and Mushrooms

🥘 Ingredients

Sear the chicken

• black pepper (freshly ground, plus more to taste)
  1/2 teaspoon
• chicken breasts (boneless skinless, 2 1/2 to 3 pounds)
  4
• olive oil (extra-virgin)
  2 tablespoons
• salt (kosher, plus more to taste)
  2 teaspoons

Cook the mushrooms

• garlic (minced)
  3 cloves
• mushrooms (crimini, 2 cups, stemmed and quartered)
  8 ounces

Finish and serve

• balsamic vinegar
  1/2 cup
• butter (salted, room temperature)
  1 tablespoon
• chicken stock
  1/2 cup

🍳 Cookware

• skillet
• pan

Sear the chicken

1. 1

   Heat the olive oil in a medium skillet over medium-high heat. Season the chicken breasts on both sides with salt and black pepper . When the oil is hot, sear the chicken breasts on both sides until browned, ⏱️ 3-5 minutes per side.

   olive oil: 2 tablespoons (extra-virgin), chicken breasts: 4 (boneless skinless, 2 1/2 to 3 pounds), salt: 2 teaspoons (kosher, plus more to taste), black pepper: 1/2 teaspoon (freshly ground, plus more to taste)

Reduce heat and continue cooking chicken

1. 1

   Reduce the heat to medium and allow the chicken to cook through, turning occasionally, until a thermometer inserted in the thickest part reads 160°F, ⏱️ 10-15 minutes depending on the thickness of the chicken. Place the chicken on a plate and tent with aluminum foil to keep warm while preparing the sauce.

Cook the mushrooms

1. 1

   Add the mushrooms to the pan and cook until they begin to soften and develop a little color, about ⏱️ 2 minutes . Add the garlic and cook until fragrant, about ⏱️ 1 minute .

   mushrooms: 8 ounces (crimini, 2 cups, stemmed and quartered), garlic: 3 cloves (minced)

Finish and serve

1. 1

   Pour the chicken stock and balsamic vinegar into the pan, and use a wooden spoon to scrape up the cooked bits from the bottom of the pan. Increase the heat to medium-high, bring the liquid to a brisk simmer, and let the liquid reduce by half, about ⏱️ 5 minutes .

   chicken stock: 1/2 cup, balsamic vinegar: 1/2 cup
2. 2

   Take the pan off the heat and stir in the softened butter . Taste and adjust seasonings as necessary. Add the chicken back to the pan and turn to coat with the sauce. Serve immediately.

   butter: 1 tablespoon (salted, room temperature)
3. 3

   Refrigerate leftovers in an airtight container for up to 4 days. To prevent overcooking when reheating, thinly slice the chicken and warm it gently with any leftover mushrooms and sauce in a pan on the stovetop over medium-low heat.
4. 4

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5. 📝

   Nutrition: (per serving) 560 Calories 19g Fat 10g Carbs 81g Protein Nutrition Facts Servings: 4 Amount per serving Calories 560 % Daily Value* Total Fat 19g 25% Saturated Fat 6g 28% Cholesterol 225mg 75% Sodium 898mg 39% Total Carbohydrate 10g 4% Dietary Fiber 1g 3% Total Sugars 6g Protein 81g Vitamin C 0mg 1% Calcium 69mg 5% Iron 3mg 19% Potassium 922mg 20% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.