Creamy Balsamic Sauce with Chicken and Mushrooms



3 Large Boneless, Skinless Chicken Breasts (best if you split them for ease of cooking)

Garlic Salt


2 Garlic Cloves, minced

1/4 C Sweet Onion, diced small

2 1/2 C Mushrooms, thinly sliced

2T Olive Oil

4T Butter

3T Flour

2 C Chicken Stock

1/4C Milk

1 tsp. Fresh Thyme (stems removed)

1T Fresh Parsley, chopped

2 1/2 T Balsamic Vinegar


-In large skillet over medium high heat.  Heat Oil.  Coat each side of chicken with salt and pepper.  When oil is hot, place chicken in pan.  Cook each side about 5 minutes.  You want the chicken done.

-Remove chicken and cover with foil to keep it from drying out.  Reduce heat to medium, add in butter to remaining oil.  Once butter melts, add in mushrooms.  Cook about 3 minutes.  Add in onion, and garlic.  Cook about 3-5 minutes, or until onion becomes translucent. Sprinkle in flour, stir to coat mushrooms and onions.

-Pour in chicken stock, stir to mix in flour with broth.  Once dissolved, add in milk, thyme and parsley.  Allow mixture to come to boil.  Boil about 5-7 minutes or until mixture thickens.  This sauce will not become really thick, so please don’t expect that.  Stir in balsamic vinegar and chicken.  Allow to simmer 3-5 minutes. Serve over pasta or rice.  Enjoy!


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