Place the chicken breast in a plastic bag and pound thin with a mallet.
Heat olive oil over medium-high heat in a skillet.
Dredge the chicken in flour and coat it on both sides. Add the chicken to the pan and sauté 5 minutes per side. Remove the chicken from the pan and set aside.
Melt the margarine in the pan. Add the mushrooms and pepper and cook for 5 minutes. Add the balsamic vinegar to the pan and bring it to a boil to reduce the liquid.
Add the chicken broth to the pan and simmer 2 more minutes. Add the chicken breast back to the pan and simmer for 5 minutes.
4 Servings
Reviews & Ratings
Recommended
I do think the cooking time for the chicken and the mushrooms is all a bit too long or maybe my heat was too high. Next time I'll go by temperature instead of the repeated 5 minutes.
Everyone loved this dish - even my child who doesn't like mushrooms. She just took a piece of chicken that, while it had been cooked with them, didn't have any on it.
Recommended
Recommended
Recommended