We love chicken in this family. I buy chicken from the Farmer's Market or I look for organic chicken at the store.
This recipe is yummy!
½ pound of egg noodles, cooked according to package directions
2 tablespoons extra virgin olive oil
2 large boneless, skinless chicken breasts cut in half lengthwise (4 pieces)
Salt, black pepper, garlic powder
2 tablespoons butter
8 ounces button mushrooms, stems removed, cleaned, and sliced
3 garlic cloves, minced
1 small yellow onion, finely chopped
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
1 ½ cups chicken stock
1 tablespoon balsamic vinegar (no substitution)
3 tablespoons half-and-half
Fresh, chopped parsley for garnish
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Season chicken with salt, black pepper, and garlic powder.
When the oil is hot, add the chicken. Cook for about 5 minutes per side, or until the chicken is cooked through and reaches the temp of about 165°.
Remove the cooked chicken from the pan and set aside.
In the pan, melt 2 tablespoons of butter and reduce the heat to medium.
Add in the onions and mushrooms and saute until the onions are translucent and the mushrooms are tender. Add in garlic and cook for about 2 minutes more.
Season onions and mushrooms with a bit more salt and pepper, and add in ¼ teaspoon of dried thyme.
Sprinkle the vegetables with 2 tablespoons all-purpose flour and allow it to cook for a minutes.
Slowly whisk in chicken stock, then balsamic vinegar. Whisk well.
Add in half-and-half, and raise the heat to medium-high. Simmer the sauce until it starts to thicken, then reduce the heat to low and add the chicken to the pan, and simmer about 3 minutes longer.
To serve, arrange noodles in a bowl. Top with a piece of chicken and the mushroom balsamic cream sauce. Enjoy!