As most of my favorite chicken dinners tend to be, this one is all about the sauce — and it doesn’t hold back. It’s studded with buttery sliced mushrooms and flavored with the sweet tang of balsamic, giving lean chicken breasts a big boost of flavor. And best of all, there’s plenty to go around.
As for the creamy component, you have the option of using half-and-half or whole milk. While I prefer half-and-half because it makes for a sauce that’s especially rich and luxurious, you truly can’t go wrong either way. I do, however, recommend skipping low-fat and nonfat milk, as they leave the sauce on the thin side.
PREP TIME: 5 minutes | COOK TIME: 25 minutes to 30 minutes | SERVES: 4
INGREDIENTS:
- 2 pounds boneless, skinless chicken breasts (about 4)
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces sliced cremini mushrooms
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
INSTRUCTIONS:
- Pound 2 pounds boneless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.
- Pat the chicken dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
- Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium and add 2 tablespoons unsalted butter. When melted, add 8 ounces sliced cremini mushrooms and the remaining 1/2 teaspoon kosher salt, and cook, stirring occasionally until tender, about 5 minutes. Add 2 tablespoons all-purpose flour, stir to evenly coat the mushrooms, and cook for 1 minute.
- Stir in 1 cup half-and-half or whole milk, 1/2 cup chicken broth, and 2 tablespoons balsamic vinegar until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer. Return the chicken and any accumulated juices to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes.
RECIPE NOTES:
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
NUTRITION FACTS:
Per serving, based on 4 servings. (% daily value)
Calories 500
Fat 25.7 g (39.5%)
Saturated 10.3 g (51.3%)
Carbs 9.8 g (3.3%)
Fiber 0.5 g (1.9%)
Sugars 4.8 g
Protein 55.4 g (110.7%)
Sodium 847.6 mg (35.3%)
Recipe by Kelli Foster / The Kitchn
