4 Skinless, Boneless Chicken Breasts (if they're large, I halve them)
Salt and Pepper to Taste
1+ Pounds Fresh Mushrooms, Sliced (I use a mixture of white, baby bella and shiitake mushrooms)
2 TB Olive Oil
6 Cloves Garlic
1/4 cup Balsamic Vinegar
3/4 cup Chicken Stock
1 Bay Leaf
1/4 tsp dried thyme
1 TB Butter
Season the chicken on both sides with salt and pepper. Heat oil in a skillet over medium high heat and sear the chicken until it's nicely browned on both sides (about 3 minutes a side). Transfer seared chicken to a bowl. Work in batches if necessary.
If there's oil remaining, saute the garlic for about one minute, until fragrant. If there's no oil remaining, splash a small amount of chicken stock into the pan to deglaze, and add the garlic. Add the vinegar, the rest of the broth, the bay leaf and the thyme. Simmer for a minute, then add mushrooms. Once everything is nice and coated and cooked, return the chicken to the pan. Cover and simmer over medium low heat for 10 minutes, turning occasionally to make sure all the chicken soaks up the delicious sauce.
Transfer chicken to a serving platter. Continue simmering the sauce, uncovered for 7+ minutes. The more the sauce gets reduced, the more flavorful it is! Swirl in the butter and discard the bay leaf. Pour the mushroom sauce over the chicken and serve.
I like to serve this over spaghetti or egg noodles with broccoli or a side salad.