CHICKEN & MUSHROOMS WITH BALSAMIC CREAM SAUCE

Chicken & Mushrooms with Balsamic Cream Sauce image

Provided by Wendy Rusch

Categories Chicken

Time 25m

Number Of Ingredients 14

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8 oz favorite pasta, cooked to package directions
2-3 Tbsp olive oil
2 large boneless, skinless chicken breasts, cut into 1/2" medallions
sea salt, fresh cracked black pepper and granulated garlic
2-3 Tbsp butter
8 oz mushrooms, button or baby portabellas, sliced
3 clove garlic, minced
1 small onion, chopped
1/2 tsp thyme, dried
2 Tbsp flour
1 1/2-2 c chicken stock
1-2 Tbsp balsamic vinegar, do not substitute another kind of vinegar
3 Tbsp cream
2 large handfuls of fresh baby spinach, if desired

Steps:

1. Prepare your pasta, set aside. Heat olive oil in large skillet, sprinkle chicken medallions with salt, pepper and garlic. When oil is hot, add chicken cook 3-4 min and flip, cook another 3-4 min. Remove from pan, cover to keep warm and set aside.
2. Add butter to chicken skillet, when melted and hot, add onions and mushrooms, saute until onions are translucent. Add garlic and thyme, season with more sea salt and fresh cracked black pepper, cook 2 more minutes then sprinkle flour over top of onion mixture, stir well and cook 2 more min. Slowly pour in 1 1/2 cup stock, stirring briskly to incorporate flour, use whisk if needed. If sauce seems right consistency with 1 1/2 c of stock then stop there, if you want it thinner, add remaining 1/2 cup. Add in balsamic and simmer until thickened. Add in cream, chicken and spinach, if desired. Stirring occasionally until spinach is wilted. Serve over pasta.