Balsamic Chicken Breasts with Porcini Mushrooms Recipe

  • 4 boneless chicken breasts, split and patted dry
  • salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 3 yellow onions, diced
  • 3 cloves garlic, minced
  • 8 ounces fresh porcini mushrooms, sliced
  • 3/4 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 3 tablespoons white wine
  1. Season chicken breasts with salt and black pepper.
  2. Mix flour, salt, and black pepper together in a shallow bowl. Dredge chicken in flour mixture, shaking off excess.
  3. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 3 minutes per side. Remove chicken from the skillet. Add onions and garlic; saute until golden, about 3 minutes.
  4. Return chicken to the skillet. Add porcini mushrooms; cook and stir until starting to soften, about 3 minutes. Stir in chicken broth, balsamic vinegar, and white wine. Cover and continue cooking over medium-low heat, turning chicken occasionally, until no longer pink in the center and coated with sauce, about 10 minutes.