Balsamic Chicken and Mushrooms
This creamy balsamic chicken and mushrooms is heaven in a skillet! Tender chicken in a creamy balsamic sauce with soft, juicy mushrooms.
Ingredients
- 1 tablespoon Fustini’s Delicate Select Olive Oil
- 1 pound chicken thighs (boneless or bone in)
- kosher salt and pepper
- 1 tablespoon unsalted butter
- 12 ounces whole cremini mushrooms, stems removed
- 4 garlic cloves, minced
- ¼ cup Fustini’s Balsamic Vinegar
- 3/4 cup cream
- 3 tablespoons chopped fresh parsley
Instructions
- Season the chicken thighs with salt and pepper. You can also use chicken breasts if you wish!
- Heat the olive oil in a large skillet or pot over medium heat. Once hot, add the chicken and sear on both sides until golden brown, about 2 minutes per side. Remove the chicken and place it on a plate.
- Add 1 tablespoon of butter to the skillet. Add the mushrooms and garlic to the skillet. Cook for 5 to 7 minutes, until softened. Add a pinch of salt and pepper and stir.
- Deglaze the pan with the ¼ cup Fustini’s balsamic vinegar. Cook for 1 to 2 minutes. Stir in the cream and cook for another few minutes, until slightly thickened. Add the chicken back to the skillet. Cover and cook for 6 to 8 minutes over low heat, or until the chicken reaches an internal temperature of 165 degrees F. Follow the same for chicken breasts, just be sure to check the internal temp!
- Top with fresh parsley and serve!
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