OD
ORO di Oliva

7 Ratings
4

Yummy!

Ingredients

  • 4 boneless, skinless chicken breast
  • 6 baby portobello mushrooms, sliced
  • 6 white mushrooms, sliced
  • 2 Tbsp Herbes de Provence or Rosemary Olive Oil (divided)
  • 2 cloves garlic, minced
  • 2 shallots, sliced
  • 1 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 cups chicken broth
  • 1 Tbsp Lavender Balsamic
  • 3 Tbsp half and half
  • salt & pepper

Instructions

  1. Salt & pepper chicken on both sides.
  2. In a large non-stick skillet, heat 1 Tbsp olive oil, then add chicken. Cook the chicken 5-6 mins on both sides, until no longer pink inside.
  3. Set aside chicken; cover it to keep it warm.
  4. Add 1 Tbsp olive oil, 1 Tbsp butter to pan, then add mushrooms. Once browned, set aside.
  5. Add to the pan garlic and shallots. Cook 2 mins, then add flour and cook 2 mins.
  6. Mix in broth, half & half, and balsamic. Simmer for two more mins. Salt the sauce to taste.
  7. Add the mushrooms and chicken back to the pan.
  8. Serve over mashed potatoes, rice or orzo.