Thanks again to everyone for joining me last week for Gluten-Free Bread Baking week. For those of you that don’t have to bake gluten-free, thanks for hanging around and waiting it out.
I thought we’d had so much bread the past while, it was time for a main dish recipe. My husband & I really enjoyed this chicken dish. The flavours were not overpowering, and the chicken was moist. I loved it because it was really quick and easy to prepare, but tasted otherwise. Those are always great dishes, perfect to make when you have last minute company for supper too!
- 4 skinless, boneless chicken breasts
- salt and pepper to taste
- 3/4 lb. fresh mushrooms, sliced*
- 2 Tbsp olive oil
- 6 cloves garlic
- 1/4 cup balsamic vinegar
- 3/4 cup gluten-free chicken broth
- 1 bay leaf
- 1/4 tsp dried thyme
- 1 Tbsp butter
*NOTE: I didn’t have the mushrooms at home, so I omitted them, but I do think they would be a great addition to this dish. So, if you can get them, do!
- Season the chicken with salt and pepper. Clean mushrooms by wiping off with a damp cloth. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
- Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly adn simmer over medium low heat for 10 minutes, turning occasionally.
- Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.