By Elisa Juarez
4 boneless, skinless chicken breasts (or thighs) - 1-1/2 lbs. 3/4 lbs. small- to medium-sized mushrooms 2 tablespoons flour Sea salt and fresh-ground pepper, to taste 3 tablespoons olive oil 6 cloves garlic, peeled (adjust to your taste) 4 tablespoons balsamic vinegar 3/4 cup chicken broth 1 bay leaf 1/4 teaspoon dried thyme (or a few sprigs of fresh if you have it!) 1 tablespoon butter
Split each chicken breast in half lengthwise. Rinse mushrooms; drain and pat dry. Season flour with salt and pepper; dredge chicken. Heat oil in heavy skillet and cook chicken until browned on one side (about 3 minutes). Add garlic. Turn chicken and scatter mushrooms; continue cooking, shaking skillet to redistribute mushrooms. Cook about 3 minutes and add balsamic vinegar and broth. Add bay leaf and thyme. Cover and cook over moderately low heat 10 minutes. Turn pieces as they cook. Transfer pieces to a warm serving platter; cover with foil. Let sauce with mushrooms cook uncovered over a moderately high heat, about 7 minutes. Swirl in butter. Remove and discard bay leaf, pour mushroom sauce over chicken and serve.
Serves 4.
