3 Large Boneless, Skinless Chicken Breasts (best if you split them for ease of cooking)
2 Garlic Cloves, minced
1/4 C Sweet Onion, diced small
2 1/2 C Mushrooms, thinly sliced
2T Olive Oil
2 C Chicken Stock
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!