Yesterday was National Spaghetti Day! This post may be a day late but is very easy to make and your family will think that you have become a gourmet cook! I love to serve this over pasta or rice pilaf. If you are not a mushroom fan, try substituting in their place 2 tbsp of capers and 1/2 cup of drained and chopped sun-dried tomatoes. I hope you enjoy it too.
If you have fussy children, cook the chicken all the way through in the pan, set some aside for the kids and return the rest to the pan with the sauce. Kids love plain chicken breast over buttered noodles. This might just save you from being a short-order cook tonight.
2 tablespoons of olive oil
4 boneless chicken breasts~pounded flat
2 tablespoons butter
1 package of sliced mini portobello or white mushrooms
2 diced cloves of garlic
1 tsp of dried thyme
1 tablespoon dried parsley
1 small onion~diced
2 tablespoons of flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar
3 tablespoons half-half
salt and pepper
1 pound pasta
Cook the pasta according to the package directions. While that is cooking, create your chicken and sauce.
Season the chicken with salt and pepper. In a large skillet, cook the chicken in the olive oil over medium heat. Once browned, remove the chicken from the skillet and set aside.
In the skillet, melt the butter and add the mushrooms and onions. Stir over medium heat for a few minutes until they become translucent. Next add the parsley, garlic and thyme. Cook for about 2 minutes, then sprinkle the flour on top of the mushrooms and stir. Cook for 2 more minutes. Next add the chicken stock by whisking it into the mushrooms. Be sure to combine the stock and the flour so no lumps remain. Then add the vinegar. Lower the heat to a simmer.
Cut the chicken breasts into strips and return them to the pan. Add them to the mushroom and sauce. Simmer for a few more minutes ensuring that the chicken is cooked all the way through. Finally, remove the pan from heat and stir in the half and half.
Serve over pasta with crusty french bread and a side salad. Super easy and super delicious.
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This recipe is a simplified version based on one by Rachael Ray.
Photo Credit: Tilly’s Nest