Balsamic Chicken with Mushrooms

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  • 1 pound boneless, skinless chicken breasts (divided into 4 (4-ounce) portions)
  • 1 Tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1 Tablespoon butter
  • 10 ounce container white button mushrooms, sliced
  • 1/4 teaspoon black pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup low sodium chicken broth


  1. Place the chicken breasts in a plastic freezer bag and pound thin with a mallet or rolling pin.
  2. Heat olive oil over medium-high heat in a skillet.
  3. 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.
  4. Melt the butter 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.
  5. Add the chicken broth to the pan and simmer 2 more minutes. Add the chicken breasts back to the pan, simmer for 5 minutes and serve