Balsamic Chicken

Ingredients:

1 lb thin slice chicken breast – or pounded chicken breast

3 shallots – chopped fine

1 box cremini mushrooms – thinly sliced

8-10 cloves garlic – crushed

½ cup balsamic vinegar

1 ½ cups chicken broth

flour to dredge chicken – about 2 cups or so

salt & pepper – to taste

¼ - ½ cup olive oil – to sauté

4-6 tbsp butter – to sauté

Directions:

Salt & pepper chicken breasts. Dredge in flour. Heat about ¼ cup olive oil & 2 tbsp butter in pan until foamy. Add about 1 tsp crushed garlic to pan – sauté about 30 seconds. Add as many chicken breasts as can fit comfortably in pan. Saute on each side until golden. Repeat, adding necessary amounts of oil, butter, and garlic as needed. When finished sautéing – drain oil / butter / crispy garlic out of pan and discard. Add a fresh 2 tbsp of butter and about 1 tbsp of olive oil. Add whatever remains of the crushed garlic. Saute for about 30 seconds. Add chopped shallots. Saute about 3-4 minutes. Add sliced mushrooms. Saute about 3-4 minutes or until tender. Sprinkle mushrooms & shallots w/about 1-2 tbsp flour – to thicken the sauce. Cook for about 2 more minutes. Add in balsamic vinegar. Stir often until reduced to a syrupy consistency. Add in chicken broth. Cook for about 5-10 minutes until sauce thickens. Add chicken back into pot to warm. Done.

Serve with buttered egg noodles or roasted garlic mashed potatoes. Great with garlic string beans and fresh crescent rolls.