bcmom's kitchen

bcmom's kitchen

Sunday, November 1, 2015

Chicken with Balsamic Mushroom Sauce

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month was Baking & Creating with Avril.  I love that her recipes are "Nothing too fancy but always made with love and happiness!"  A few of the recipes that caught my eye were her Pumpkies, Rustic Tomato Tart, and Skillet Granola. They all sound great, and the pictures that go along with Avril's recipes are mouth watering.  I finally decided that this Chicken with Balsamic Mushroom Sauce just really had to be made.

Chicken with Balsamic Mushroom Sauce
from baking & creating with Avril

  • 8 oz. pasta (I used Penne)
  • 1 lb. boneless skinless chicken breasts
  • 2 Tbsp flour
  • 1/4 tsp salt
  • 2 tsp oil
  • 8 oz. mushrooms, sliced
  • 1/2 cup finely diced onion
  • 1 cup chicken broth
  • 2 cloves of garlic, minced
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp dried thyme
  • 2 Tbsp butter
  • Parmesan cheese to sprinkle on top
  1. Cook pasta according to package directions.
  2. While pasta cooks, slice chicken breast into strips.  Mix flour and salt and add chicken slices; toss to coat.
  3. Heat oil in a large skillet over medium-high heat . Add coated chicken and cook until it begins to brown and meat is no longer pink in center.  Add mushrooms, diced onion and garlic and saute for 4 minutes or until lightly browned.
  4.  Add broth, balsamic vinegar and thyme; bring to a boil and then reduce heat and simmer for 4 minutes to thicken slightly and blend the flavors together.  Stir in butter until melted.
  5.  Add a ladle of pasta water to the chicken and sauce; reserve additional pasta water before draining (add to leftovers, if there are any).  Stir drained pasta into skillet and stir to coat; simmer for a few minutes to bring it all together; add additional pasta water if necessary.  Serve with Parmesan cheese and fresh ground black pepper to sprinkle on top.

Avril's recipe involved a few more steps, but I like simple, so I just cooked everything together in one skillet.  (except the pasta)  It turned out really good.  My husband and I both really liked it.  He even ranked it up alongside his favorite pasta dish from The Olive Garden - just with chicken.  I'd say that is high praise.

Any leftovers heat up really well, and this is just as good, if not better, the second time.  You'll want to add some reserved pasta water to your leftovers to keep the pasta from soaking up all the moisture in the sauce.

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