Balsamic Chicken with Mushrooms

Questions About Balsamic Chicken with Mushrooms

How to Make Balsamic Chicken with Mushrooms

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1. Season the chicken with half the salt and the pepper. Heat 1 tbsp of the oil in a large frying pan over medium-high heat and cook the cutlets for 4 minutes on each side, until golden and cooked through. Move them to a plate.

   Mark done Start 4 min timer

2. Add the remaining oil and the mushrooms to the pan. Cook for 6 minutes, stirring now and then, until browned and the liquid has cooked off. Add the garlic and thyme and cook for 30 seconds.

   Mark done Start 6 min timer

3. Pour in the balsamic vinegar and the stock and scrape up the browned bits. Simmer for 4 minutes, until reduced by about half and glossy enough to coat the back of a spoon.

   Mark done Start 4 min timer

4. Return the chicken and any juices to the pan, spoon the sauce over and warm through for 2 minutes. Season with the remaining salt and finish with the parsley.

   Mark done Start 2 min timer

Worth Getting Right

• Slice each breast in half horizontally; even, thin cutlets are what let the chicken cook through without drying out.
• If the mushrooms release a lot of water, give them an extra minute or two before the vinegar goes in.
• Taste the sauce before the last pinch of salt, since the vinegar and the stock both concentrate as they reduce.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairs Well With

A green salad · Steamed green beans · Cauliflower mash

Leftovers and Storage

Keeps in the fridge for up to 3 days. Reheat gently in a covered pan until steaming hot.

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.