Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat olive oil until very hot. | 2. Add chicken breasts to pan (don’t crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown – about 5 min per side. | 3. Remove breasts to a plate – don’t worry if they are not fully cooked, they will be added to the pan again for additional cooking. | 4. Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter. | 5. Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar). | 6. Let bubble for a minute and add some white wine to the mix and salt and pepper to taste. | 7. Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer. | 8. Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely. | 9. Cook about 8-10 minutes. | 10. Remove breasts and mushrooms to serving platter. | 11. Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts. | 12. Good served over Rice à la Frances with a nice vegetable or tossed salad on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	6	tablespoons		-	-	-	-
chicken breast	3 -5		boneless	0.0	0.0	0.0	0.0
mushroom	2	packages	sliced	-	-	-	-
garlic clove	5		sliced	-	-	-	-
balsamic vinegar	1/2 - 1	cup		0.0	0.0	0.0	0.0
white wine	1/2 - 1	cup		-	-	-	-
salt	1/2 - 1	teaspoon		-	-	-	-
pepper	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.