The only problem I have with the recipe is that I would like a bit more balsamic vinegar in it, but my husband prefers it as written. I don't use some of the mushroom varieties called for in the original recipe, because they aren't always available. It's tasty, either way you make it!
inspired by this recipe
1/2 pound angel hair pasta, cooked according to package directions
4 boneless, skinless chicken breasts
2 tablespoons olive oil
white mushrooms, or portabello mushrooms, sliced-up to 16 ounces
2 tablespoons butter
2 cloves garlic, minced
1/2 cup finely diced red onion
1/2 teaspoon dried thyme, or 2 teaspoons fresh thyme
2 tablespoons flour
1 1/2 cups chicken broth, or stock
1 tablespoon balsamic vinegar
3 tablespoon cream or half and half (both work just fine)
1/4 cup chopped parsley
salt and pepper
Cook pasta in boiling, salted water until al dente.
Preheat a large skillet over medium high heat and add olive oil. Dry chicken with paper towels; season well with salt and pepper and add to hot skillet. Cook for about 5 minutes per side, depending on size of chicken breasts. When done, remove chicken to a plate and cover with foil to keep warm.
Turn the heat down under the skillet and add the butter.
Add the mushrooms after butter melts and brown, stirring occasionally for 4 minutes. Add the onion, garlic and thyme and cook about 2 minutes until onion is softened. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the chicken stock, balsamic vinegar and cream. Simmer a couple of minutes or until slightly thickened. Slice the chicken on an angle and add to the skillet along with the chopped parsley. Adjust the seasonings at this time. Add salt and pepper if needed. To serve, pile pasta on a plate and top with chicken mushroom mixture. And savor every bite! I love this dish with a simple salad and bread. Enjoy!
NOTE: I have also served the chicken breasts whole, placing one on a plate topping the pasta, and then spooning mushroom sauce over all. Either way it's a winner.